To dress cabbages is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of cabbage (or spring or winter greens) that is boiled, shredded and served with butter. The full recipe is presented here and I hope you enjoy this classic British version of: To dress cabbages.
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To dreſs cabbages, &c.
CABBAGE, and all ſorts of young ſprouts, muſt be boiled in a great deal of water. When the ſtalks are tender, or fall to the bottom, they are enough ; then take them off, before they loſe their colour. Always throw ſalt in your water before your put your greens in. Young ſprouts you ſend to table ſust as they are, but cabbage is beſt chopped and put into a ſauce-pan with a good piece of butter, ſtirring and put into a ſauce-pan with a good piece of butter, ſtirring it or about five or ſix minutes, till the butter is all melted, and then ſend it to table.
Modern Redaction
Ingredients:
300g savoy cabbage
30g butter
Method:
Bring a pan of salted water to a boil. Separate the leaves from the cabbage and add to the pan. Cook for about 10 minutes, until the leaves are tender then drain.
Shred the cabbage leaves then place in a pan with the butter. Heat until the butter melts and coats the leaves then turn into a dish and serve.
