Escalloped Cabbage

Ingredients

• Remove outside leaves from a firm cabbage
• one-fourth teaspoon soda
• one cup white sauce
• one-half cup buttered cracker crumbs

Method

1. 1

   Remove outside leaves from a firm cabbage, cut in quarters and remove tough stalk.

2. 2

   Soak in cold water, and cook until soft in a large uncovered kettle of boiling salted water, to which is added soda.

3. 3

   Cut cabbage in pieces, put in buttered baking dish, sprinkle with salt and pepper and pour over white sauce.

4. 4

   Cover with buttered cracker crumbs, and bake until crumbs are brown.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.

ESCALLOPED CABBAGE. Remove outside leaves from a firm cabbage, cut in quarters and remove tough stalk. Soak in cold water, and cook until soft in a large uncovered kettle of boil- ing salted water, to which is added one-fourth teaspoon soda. Cut one-half cabbage in pieces, put in buttered baking dish, sprinkle with salt and pepper and pour over one cup white sauce. Cover with one-half cup buttered cracker crumbs

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