What Do You Do With Leftover Cabbage from St. Patrick’s Day Dinner? Here’s a Recipe from 1891

A timely post from 2010. A delicious old recipe for leftover cabbage! Easy, too! 

leftover cabbage
Here’s a quick photo of what your leftover cabbage will look like when cooking this recipe. It looks simple, tastes amazing. A great side dish that tastes like it came from a chef’s kitchen. Photo: Marilyn, TFF

If you’re done cooking your corned beef and cabbage for St. Patrick’s Day, you may have some leftover vegetables that you don’t know what to do with.

We found a worthwhile recipe a few years back that takes cabbage and turns it into a gourmet side dish (we swear we’ve tasted this same dish in upscale restaurants NYC restaurants). It’s a recipe that we pulled from an old and quirky recipe book called Women’s Circle. It’s just so simple and delicious.

Creamed Cabbage Vegetable Dish from 1891


1 medium head cabbage

1 gill (1/2 cup) cream

1 ounce butter (walnut size)

salt and pepper to taste

1 cup water


Slice cabbage as you would for slaw.

Cook in 1 cup water until tender, then drain.

After draining, melt butter in saucepan.

Return drained cabbage to saucepan that has melted butter.

Add cream, salt, and pepper.

Simmer two to three minutes.

Note: Add more butter for flavor if desired.