Cabbage a la Cauliflower

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.

Cabbage a la Cauliflower

Cabbage a la Cauliflower


  • 1 small Cabbage
  • 2 Tbsp Butter
  • 1/2 cup Cream
  • salt to taste


  1. Quarter the cabbage, remove the core, then slice very thin.
  2. 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.
  3. Drain the cabbage of as much water as possible. I suggest letting it drain in a colander or strainer for a few minutes.
  4. Place the pan back on the stove over medium heat, add the butter.
  5. When the butter is melted, add the cabbage, cream and salt and pepper to taste.
  6. Bring up almost to a simmer, stirring occasionally, then turn heat to low.
  7. Leave on low heat for 5-10 minutes before serving.
  8. 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.

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