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