Under cabbage we will consider all varieties of the single species (Brassica oleracea, Linn.), a plant belonging to the mustard family. All these plants contain a volatile oil, rich in hydrogen and sulphur. It is thought by many that these elements help in the digestion of cabbage, which makes raw cabbage more easily digested than cooked cabbage. Careless cooking drives off the gases, makes an unpleasant and peculiar odor over the house and robs the cabbage of its palatibility. Carefully-stewed cabbage is delicate, easily digested, palatable and sightly.

How To Serve Cabbage Raw

Select a perfectly hard white head of cabbage, cut it into halves and shave off a sufficient quantity; the cabbage must be as fine as thread. This can be done with a sharp knife or an ordinary "slaw cutter." Throw the cabbage into cold water, let it stand fifteen or twenty minutes, then press it dry; cover with fresh cold water, and if possible add a piece of ice; let this soak at least two hours, drain and put it in a towel to dry. Serve with French dressing.

This is exceedingly good in cases of chronic constipation, and can also be eaten by diabetic patients.

Ladies' Cabbage

Cut the cabbage and treat it as directed in preceding recipe. Drain it, throw it into a kettle of boiling salted water, bring to boiling point and cook rapidly, uncovered, for twenty minutes. Drain again, and add salt, butter or cream.

German Cabbage

Cook according to the preceding recipe, and instead of adding cream add two tablespoonfuls of lemon juice or vinegar and a little butter.

Cabbage Rolls

Take the loose leaves from a head of cabbage, or use a head of savoy. Scald the leaves just enough to make them soft. Have ready sufficient cold cooked chicken to make a half cupful; season it with salt, a little chopped celery if you have it, and a dash of pepper. Remove the midribs from the leaves, put a tablespoonful of the mixture on the tip of the leaf, fold in the sides and roll up the leaf, making a roll about as thick and long as your forefinger. Put them in a saucepan, placing them in position to prevent unrolling. Squeeze over the top the juice of a lemon, and add sufficient boiling water to cover. Stand over a moderate fire and cook twenty minutes. Lift the rolls carefully on a skimmer, place them on a small heated platter, add a little butter to the water in which they were cooked, baste the rolls and send at once to the table. These may be garnished with crisp broiled bacon.

Cold Slaw

Shave the cabbage and soak it as directed in first recipe. Beat one egg without separating, add a half cupful of thick sour cream, a quarter of a teaspoonful of salt, and if you have it a half saltspoonful of crushed celery seed. Cook over hot water until it thickens, and stand it aside to cool. At serving time drain and dry the cabbage, sprinkle over it two tablespoonfuls of lemon juice or vinegar, and mix it with the dressing. Garnish with capers or chopped olives.