Cabbage is best boiled and served with corned beef; otherwise boil a
small piece of pork with it. Always boil with it a piece of a red
pepper. A little bunch of small red peppers, costing five cents, will
last a long time for cooking cabbage, making pickles, etc.
Remove the outside damaged leaves, and cut the cabbage into halves (or,
if very large, into quarters), so as to better cook the inside stalk;
put it into the boiling water, with the corned beef or pork and the
small red pepper. It will take the cabbage from half to three quarters
of an hour to be well cooked. Drain the cabbage well, serving it with
the meat in the centre of the dish.