My Vintage recipe project pick this month is a baked cabbage recipe. I love cabbage, especially braised and chopped cold for slaw. I came across this dish and wanted to give it a try. I served it with roasted pork chops. The flavors complimented each other beautifully. It is a simple recipe and would be cherished by the purist cabbage-lover. I stayed true to the original recipe for our initial taste test, but it would be delicious to add sauteed onions to this dish. Also, pancetta or bacon pan fried and crumbled would be a nice addition if you didn’t mind the extra calories. Here is the original recipe printed in my Great grandmother’s circa late 1800’s cookbook “Table, Home and Health”:
Original vintage recipe: Boil a firm white cabbage fifteen minutes; change the water, and continue boiling until tender, then strain and set aside until perfectly cold; then chop fine and add two beaten eggs, a tablespoonful of butter, three tablespoons full of rich milk or cream, a little pepper and salt; stir all well together, and bake in a buttered pudding-dish until brown. This dish is digestible and palatable, much resembling cauliflower.
Remove outer layer of cabbage and rinse thoroughly under running water. Set aside. Bring a large pot of salted water to a full boil. Add cabbage and cook for 15 minutes. This is strange, I know….I have never boiled a WHOLE cabbage before, but I am trying to stay authentic here, so here goes…
While cabbage is cooking, bring a large tea kettle of water to a boil. Remove cabbage from boiling water and empty water from the pot. Place pot back on the stove and add boiling water to the pan.