Cabbage With Corned Beef

Cut the cabbage, if large, into quarters, and soak it one hour in cold water. Add it to the boiling corned beef an hour and a quarter before serving-time, and let both boil very slowly. When tender, lift out the cabbage with a skimmer into a colander, to drain; remove the stump of the cabbage, and with a knife slightly chop the leaves. Add pepper, and salt also if the beef is not too salt. Press out all the water possible from the cabbage, and serve on a warm dish or around the corned beef, as may be desired.

Cabbage In Milk

Chop the cabbage fine, having soaked it for one hour before chopping. Boil until tender in plenty of water, usually forty-five minutes if the boiling is slow. Drain well, cover with milk, and when hot, thicken to a cream with a little flour rubbed to a smooth paste with a small spoonful of butter. Boil one minute, stirring well; add salt and pepper, and serve. This is the most delicate way of cooking cabbage.

Cabbage Hot Slaw

Chop the cabbage fine, after soaking it one hour in cold water; and place it in an iron kettle with a cupful of vinegar. Cover the kettle and set it where the cabbage will slowly stew for two hours, stirring often, and adding a little more vinegar as that in the kettle evaporates, but keeping only enough moisture in the kettle to keep the cabbage from burning. Should the vinegar be very strong, weaken it with a little water. When the cabbage is tender, add a little butter, salt and pepper, and serve hot. The slaw, when cooked, should be of a delicate pinkish shade. It requires constant attention while cooking.

Cabbage Salad. (See Salads.)