Take the baking soda advice with a pinch of salt.
While baking soda can preserve the color of cabbage and avoid some of the smell, it also breaks down the cells and makes the cabbage mushy. You may be better off just cooking the cabbage as quickly as possible, or cooking with caraway seeds.
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|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|
Take off the outside, cut in quarters or small pieces and remove tough stalk. Cook in an uncovered pan or kettle in boiling salted water to which has been added one fourth teaspoon soda. This prevents disagreeable odor when cooking.
Cook until soft; drain, season with salt, pepper and serve.