Mrs. Steigel’s Creamed Cabbage
The Baltimore Sun 1911 Vegetable Recipe Contest Winners

Mrs. Steigel’s Creamed Cabbage

This recipe for Creamed Cabbage won first prize in the recipe contest run by The Baltimore Sun in 1911.  The recipe was submitted by Mrs. Elizabeth Steigel of 2017 West Lanvale Street.

Original Recipe

Creamed Cabbage.  Most people think cabbage must be cooked with meat to be palatable.  If cooked the following way it is very much like cauliflower.  Cut the cabbage in quarters or smaller sections, according to size, rejecting the hard inner core.  Freshen it in cold water for 10 minutes.  Cook uncovered in boiling, well-salted water about 30 minutes.  The addition of a pinch of soda reduces odor and softens cabbage.  Keep it at a galloping boil.  Remove all water by pressing through a colander.  Chop fine with a sharp knife.  Return to fire, add enough milk to almost cover, a generous piece of butter, and a dash of pepper.  Make a thickening with a level tablespoon of flour and a little milk.  Take from fire whole this is being stirred in.  Put back and cook gently for a few minutes and serve.  Any that may be left over is excellent with an addition of 1 or 2 eggs well beaten, but in a buttered earthen dish, sprinkled on top with stale bread crumbs and baked in a moderate oven until egg is set.  Thus the homely cabbage is made a most delicious dish.

Creamed Cabbage Recipe
The Baltimore Sun 1911 Vegetable Recipe Contest Winner

Creamed Cabbage - 1911 Prize Winner

Course Side Dish

Ingredients

  • 1 head cabbage
  • 1 pinch Baking Soda
  • water to cover
  • milk to cover
  • 2 tbsp butter
  • 1 dash pepper
  • 1 tbsp Flour mixed with a little milk

Instructions

  1. Cut the cabbage in quarters or smaller sections, according to size, rejecting the hard inner core.  Freshen it in cold water for 10 minutes.  Cook uncovered in boiling, well-salted water about 30 minutes.  The addition of a pinch of soda reduces odor and softens cabbage.  Keep it at a galloping boil.
  2. Remove all water by pressing through a colander.  Chop fine with a sharp knife.  Return to fire, add enough milk to almost cover, a generous piece of butter, and a dash of pepper.  Make a thickening with a level tablespoon of flour and a little milk.  Take from fire whole this is being stirred in.  Put back and cook gently for a few minutes and serve. 

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