Wash cabbage thoroughly, leaving it with head down in salted water, so that any insects present will come out. Then cut into convenient pieces and cook for five minutes in boiling water. Remove from boiling water, plunge at once into cold water, drain, and pack into jars. Fill up with cold water, to which salt has been added in the proportion of one teaspoon to every pint jar, adjust the rubber rings and screw down the lids loosely. Pack into the boiler and sterilise for 1 1/2 to 2 hours, according to directions given under "General Rules For Canning Vegetables."
Do the same way as cabbage.
Break off the flowers in neat pieces and wash thoroughly in salted water, then follow the same directions as for cabbage.