917 | Blanched Cabbage.
—Pare off the outer leaves from a medium-sized cabbage; cut it into four square pieces, wash thoroughly, dry, and put it in a saucepan covering it with salted hot water. Cook for ten minutes, drain, and put it into cold water to cool off; remove from the water, and drain again.
All cabbages are blanched before using them, with the exception of stuffed cabbage, which must be left whole.