Wash in cold water, and pick over very carefully. Put whole in a covered boiler, with the stem end down, sprinkle well with salt, pour over it a cupful of cold water, boil until it is very tender, then uncover it for the water to boil away; set it on the back of range to dry, take off the coarse outer leaves, serve it in a hot, deep, dish. Cut the cabbage into halves or quarters and lay butter on each piece.
Cut a head of white cabbage in pieces two or three inches large, put them into a covered saucepan with salt, one cupful of cold water, and flour mixed to a smooth thin paste with soft butter; boil until the cabbage is very tender.
Chop coarsely one-fourth large or one-half small head of cabbage; put over in saucepan with enough salted water to float; let cook until nearly done, then drain; add one quart of rich milk and cook until tender; add salt, pepper, and butter to taste.
Chop one half large, or one small head of cabbage; put over in saucepan with salted water; cook till tender, but not soft; drain, add one-half cupful of vinegar, salt and pepper to taste, with one tablespoonful of butter.
Boil a firm, white, head of cabbage until tender, drain, and set aside until cold. Then chop fine; add two well beaten eggs; one ounce of butter; salt, and pepper, with three tablespoonfuls of cream; bake in moderate oven.