It is impossible to lay down any exact rule with regard to time.
Savoys generally take about half an hour.

The large white cabbages met with in the West of England take longer and require a different treatment.
When cabbage is served as a dish by itself it will be found a great improvement to add either butter or oil to moisten the cabbage after it is thoroughly drained off.

In order to ensure the butter not oiling, but adhering to the cabbage, it is best after the butter is added, and while you mix it with the cabbage, to shake the flour-dredger two or three times over the vegetable.

In Germany, many add vinegar and sugar to the cabbage.
CABBAGE, LARGE WHITE .-- In the West of England cabbages grow to an immense size, owing, probably, to the moist heat, and have been exhibited in agricultural shows over twenty pounds in weight and as big as an eighteen gallon cask.

These cabbages are best boiled as follows:--After being cut up and thoroughly washed, it will be found that the greater part of the cabbage resembles what in ordinary cabbage would be called stalk, and, of course, the leaves vary very considerably in thickness from the hard stalk end up to the leaf.