COOK CABBAGE THIS WAY.
Never use soda when cooking cabbage. It kills the medicinal value of the vegetable, ruins its flavour, and makes a disagreeable smell, all for the sake of preserving tho vivid green colour of the leaves. Boil it in as little water as possible, well salted, and cook slowly. After tho cabbage has been well washed under running water, cut into quarters. When cooked strain off the water into a howl. Add one medium-sized onion minced finely and a pinch of pepper, and boil again. Thicken slightly with flour and milk. You will have a delicately-flav-oured soup, and rich in valuable mineral salts, for which cabbage is noted.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20252, 11 May 1929, Page 6 (Supplement)
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111COOK CABBAGE THIS WAY. New Zealand Herald, Volume LXVI, Issue 20252, 11 May 1929, Page 6 (Supplement)
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