{"id":4259,"slug":"boiled-cabbage","title":"Boiled cabbage","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of cabbage","salt water","a small piece of ham, or ham bone","cream","butter","salt and pepper"],"ingredients_norm":["cabbage","salt water","ham or ham bone","cream","butter","salt and pepper"],"steps":["Cut a head of cabbage in four, trim and wash well.","Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft.","Then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft.","Remove the ham or bone and prepare the cabbage with cream, or any other style.","For stuffing onions, cut the cabbage up, add a little butter, and season with salt and pepper."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w1:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"41cd90d56654f092c5adacafb7c0f8722dc07dcc19577239483ad6dbef772236","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-cabbage"}