Archive recipe

Scalloped Cabbage

Name: Scalloped Cabbage
Ingredients: 1 firm cabbage; 2 tablespoons melted butter; 2 eggs well beaten; 3 tablespoons cream or milk; pepper and salt; fine crumbs

A historic Canadian dish of firm cabbage, butter, eggs well beaten, cream and pepper and salt. Adapted from Scalloped Cabbage, from Canadian Farm Cook Book (1911).

Adapted from Scalloped Cabbage, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/scalloped-cabbage.md.

The dish

2 of 6 items checked

Scalloped Cabbage

archive.org

2 of 6 items checked · 4 aisles

Produce

1firm cabbage

Dairy & Eggs

2 tbspbutterChecked by You
2eggs well beaten
3 tbspcream

Pantry / Durable

fine crumbs

Spices & Seasoning

pepper and saltChecked by You

Cooking Instructions

Boil a firm cabbage in two waters, drain and press and let it get perfectly cold, then mince fine
Add 2 tablespoons melted butter, 2 eggs well beaten, 3 tablespoons cream or milk, pepper and salt to your taste
Put into a buttered bake dish, sift fine crumbs on top, and bake, covered, half an hour, then brown

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)