This section of the book is from the "Household Companion: The Model CookBook" book
Wash the cabbage in cold water, trim off the limp outside leaves, cut into eight pieces, or, if it must be cooked quickly, chop it into smaller pieces. Put it into a kettle and cover with boiling water, allowing one-half teaspoonful salt to each quart of water. Do not cover the kettle and there will be very little of the cabbage odor in the house. A young cabbage requires about thirty minutes to cook. When the cabbage is done the water may be drained off, and a little milk, one table-spoonful butter, one teaspoonful salt, and a sprinkle of pepper added. Boil up once and serve.
Vinegar is generally placed on the table with boiled cabbage. Drawn butter may be eaten with it, and is an improvement. Cabbage may be boiled in the water in which corned beef or ham has been cooked.
Chop cabbage fine, cook in kettle with enough water to cover; season with salt, pepper and meat drippings. Serve with vinegar.
Cut a hard white head of cabbage in two pieces, cut one piece as fine as possible, and put in a stew-pan with a piece of butter the size of an egg. Salt and pepper, sprinkle with flour and sugar, and a little water, and let cook. Make a dressing of one egg, one teaspoonful cream, one cup of weak vinegar. Pour over cabbage about five minutes before removing from fire.
Boil a firm white cabbage for fifteen minutes, drain and add fresh boiling water. When it grows tender, drain and set aside until cold. Chop fine; add two beaten eggs, a tablespoonful of butter, some pepper and salt, and three table-spoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Serve very hot. The prepared cabbage resembles cauliflower and is a very digestible and palatable dish.