A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This dish resembles cauliflower and is very digestible and palatable.
Preserved exactly as written in the original source
Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle
When tender, drain and set aside until perfectly cold
Chop fine and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls of rich milk or cream
Stir all well together, and bake in a buttered pudding-dish until brown
Serve very hot
Modern guidance to help you succeed with this vintage recipe
Changing the boiling water after 15 minutes removes sulfurous compounds that cause unpleasant cabbage odors and bitterness. The egg proteins bind the chopped cabbage into a cohesive custard-like texture when baked, while the fat from butter and cream carries flavor and creates browning through the Maillard reaction. Chopping the pre-cooked cabbage fine breaks down its fibrous structure, making it more digestible and allowing better integration with the egg mixture.
The cabbage can be boiled, cooled, and chopped up to 1 day ahead and stored in an airtight container in the refrigerator. Mix with the egg, butter, and cream just before baking to prevent the eggs from breaking down the cabbage further.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 10-12 minutes or microwave on medium power until heated through. The texture will soften upon reheating but remains palatable.
AI-generated tips from Chef Cecil's culinary database
The cabbage can be boiled, cooled, and chopped up to 1 day ahead and stored in an airtight container in the refrigerator. Mix with the egg, butter, and cream just before baking to prevent the eggs from breaking down the cabbage further.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 10-12 minutes or microwave on medium power until heated through. The texture will soften upon reheating but remains palatable.
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