Boiled cabbage

 1 cabbage.                                Enough water to cover the cabbage in the saucepan

1 teaspoon salt

1 Remove the outside and discolored leaves. Cut in halves or quarters

2 Wash well to remove insects. Leaves in cold water for 15 – 20 minutes before cooking. Drain well.

3 Put into a saucepan of fast-boiling salted water, bring quickly to the boil, and boil well with the lid off until it is quite tender

4 Remove scum as it rises

5 Drain well and press out water gently with a spoon.

6 Toss in hot melted margarine seasoned with pepper and a little salt. Serve at once.

Bon appetite!