Jump to recipe
This recipe comes from “The Successful Housekeeper”(1). While it is certainly not an exciting recipe, it is a surprisingly tasty one. It also has the advantage of being simple and fairly quick to make. The only modifications I have made to the recipe below are to specify measurements, provide more detailed instructions, and to season. These old recipes never say to add salt and/or pepper or “season to taste”, it was assumed you knew that already.
- 1 small Cabbage
- 2 Tbsp Butter
- 1/2 cup Cream
- salt to taste
- Quarter the cabbage, remove the core, then slice very thin.
- Put the cabbage in a pot, add just enough water to cover it, then cover and bring to a boil. Once it is boiling, lower the heat to a simmer and cook until the cabbage is tender.
- Drain the cabbage of as much water as possible. I suggest letting it drain in a colander or strainer for a few minutes.
- Place the pan back on the stove over medium heat, add the butter.
- When the butter is melted, add the cabbage, cream and salt and pepper to taste.
- Bring up almost to a simmer, stirring occasionally, then turn heat to low.
- Leave on low heat for 5-10 minutes before serving.
- This is quite tasty with the addition of a bit of nutmeg in place of the pepper.
M.W. Ellsworth, F. B. D. 1887. The Successful Housekeeper. Pennsylvania Publishing Co.