Scalloped Cabbage
From Atlanta women's club cook book, 1921
Serves 4
This dish is comparable to cauliflower.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 88. The excerpt below is the record exactly as published.
SCALLOPED CABBAGE. Choose a hard crisp head of cabbage cut in quarters and cook till tender (25 min.) in boiling salted water. Chop rather fine, place in buttered baking dish pour over a generous amount of cream sauce and sprinkle top with bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.