A large white cabbage takes about an hour to boil tender, and a piece of soda should be added to the water.

When the cabbage is well drained, it can be served either plain or moistened, and made to look oily by the addition of a piece of butter.

As the cabbage is very white, the dish is very much improved by the addition of a little chopped parsley sprinkled over the top, not for the sake of flavour but appearance.
CABBAGE AND CREAM .-- Ordinary cabbages are sometimes served stewed with a little cream.

They should be first parboiled, then the moisture squeezed from them, and then they must be put in a stew-pan with a little butter, pepper, salt and nutmeg, and a spoonful of flour should be shaken over the cabbage in order to prevent the butter being too oily.

When the cabbage is stewed till it is perfectly tender, add a few spoonfuls of cream, stir up, and make the whole thoroughly hot, and serve with fried or toasted bread.
CABBAGE, RED .-- Red cabbages are chiefly used for pickling.