Cut a head of cabbage into two pieces; soak it in a large bowl of salted
water for one-half hour or more. Cut it in quarters or smaller pieces,
discarding the tough central stalk and any leaves which may not be
perfect. Put it into four quarts of salted water to which one-fourth of
a teaspoonful of baking soda has been added. Bring it to a boil and put
it into a hay-box for from one and one-half to twelve hours. Winter
cabbage will require three or four hours of cooking at the least. Drain
it into a colander and serve it with White Sauce or with butter, pepper,
and salt to taste. If cooked many hours, reheat it before serving.