Creamed Cabbage

Ingredients

• 1 small cabbage
• 1 cup cream sauce

Method

1. 1

   Take off the outside leaves of the cabbage; cut it up in four pieces, and cut out the hard core and lay it in cold, salted water for half an hour.

2. 2

   Then wipe it dry and slice it, not too fine, and put it in a saucepan; cover it with boiling water with a teaspoonful of salt in it, and boil hard for fifteen minutes without any cover.

3. 3

   While it is cooking, make a cup of cream sauce.

4. 4

   Take up the cabbage, press it in the colander with a plate till all the water is out; put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 28. The excerpt below is the record exactly as published.

Creamed Cabbage 1 small cabbage. 1 cup cream sauce

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