Baked Cabbage

Ingredients

• 1 quart of cabbage
• a teaspoon of salt
• 1 pint of milk
• 2 tablespoons of butter
• 1 of flour
• 1 teaspoon of salt
• % teaspoon of pepper

Method

1. 1

   Pour boiling water over cabbage cut for slaw.

2. 2

   Add salt and boil for 15 minutes.

3. 3

   Drain.

4. 4

   Heat milk in a double boiler.

5. 5

   Cream butter with flour and add to boiling milk.

6. 6

   Season.

7. 7

   Layer cabbage and sauce in a buttered dish, sprinkle with crumbs, and dot with butter.

8. 8

   Serve in the baking dish.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 57. The excerpt below is the record exactly as published.

Baked Cabbage (Mrs. Edgar Martin.) Pour 1 quart of boiling water over 1 quart of cabbage cut as for slaw. Add a teaspoon of salt and boil 15 minutes. Drain. Heat in double boiler 1 pint of milk. Cream 2 tablespoons of butter with 1 of flour and add to the boiling milk. Season with 1 teaspoon of salt and % teaspoon of pepper

Cook this with the app: pantry check, scaling, and the assistant.