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 rich milk
or cream. Stir all well together, and bake in a buttered pudding-dish
until brown. Eat very hot.
I can conscientiously recommend this dish even to those who are not
fond of any of the ordinary preparations of cabbage. It is digestible
and palatable, more nearly resembling cauliflower in taste than its
coarser and commoner cousin—_German_.