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Cabbage Pudding

Chop up small, enough white cabbage to fill a large baking pan when done. Put it in a pot of boiling water that has been salted. Let it boil until tender, then drain thoroughly in a colander. In two quarts of the cabbage stir half pound of butter; salt and pepper to taste, one pint of sweet cream and four eggs beaten separately. Add also a pinch of cayenne pepper; put in a pan and bake for half an hour. From "the New Annie Dennis Cookbook" published in 1905.

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