The 1901 Cookbook Archive
No. 259 — Fresh Headed Cabbage for Broth
Complete English translation of Molokhovets recipe No. 259 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Remove the damaged outer leaves of a cabbage head, cut out the core and wash. For shchi take 1½ Russian pounds; for clear broth about ½ pound. Cut into small pieces.
The author advises briefly blanching young cabbage in salted boiling water before September, when it may still taste bitter; bring it to the boil once.
From September onward, according to the book, the cabbage may instead be put straight into a separate saucepan with strained broth and cooked there for about an hour. Do not overcook, because the cabbage develops an unpleasant stale flavor.
Original source: Read the Russian recipe No. 259. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.