Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 24

Remember the importance of vitamins when choosing cooking methods, and try to serve cabbage raw sometimes, to save the Vitamin C.

To cook cabbage.—Slice finely and place in a saucepan with a sprinkling of salt and a teacupful of boiling water. Cover, and boil steadily for about 15 minutes. Shake the pan several times during cooking.

If it can be spared, add a little margarine or dripping to the water. Strain off any liquid left in the saucepan and use it for gravy or soup. Serve the cabbage piping hot.

All sorts of additions can be made with cabbage cooked in this way, to vary the flavour. A few bacon rinds chopped small, a few teaspoons of vinegar, and a shake of caraway seeds, or a sprinkling of nutmeg, and your cabbage becomes a continental dish. Always cook steadily with the lid on the pan and sprinkle with a little pepper just before serving.