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Cabbage

A Divide a small head of cabbage into four parts, cutting down through the stock; soak for one-half hour in a pan of cold water to which has been added a tablespoon of vinegar; then remove from the water and cut in slices. Have a large saucepan full of boiling water; put in the cabbage, pushing the slices under the water with a spoon; add a tablespoon of salt and cook from twenty-five to sixty minutes, according to the age of the cabbage. Drain through a colander; then put in a chopping bowl and mince. Season with butter, pepper and more salt if needed, and stand over the fire for a few minutes to reheat. Allow a tablespoon of butter to a pint of cooked cabbage.

The addition of a quarter teaspoon of bi-carbonate of soda reduces the time of cooking, helps retain color and lessens the odor.