A historical side dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
put the butter in a skillet and when it boils stir in the flour
then add the cabbage, stirring it in thoroughly
then add milk and seasoning
cover it closely and let cook twenty minutes
Modern guidance to help you succeed with this vintage recipe
Starting with a butter-flour roux creates a velvety coating that clings to the cabbage, preventing it from becoming watery. The enclosed cooking environment traps steam, which gently braises the cabbage rather than boiling it, breaking down tough cell walls while preserving its delicate texture. The milk's proteins and fat emulsify with the roux to form a stable sauce that won't separate during the 20-minute cook time.
The cabbage can be shredded up to 1 day ahead and stored in a sealed plastic bag with a damp paper towel in the refrigerator. The finished dish does not make ahead well, as the cabbage will continue to soften and release water upon reheating.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat, stirring occasionally. The sauce may appear slightly thinner after storage but will still coat the cabbage adequately.
AI-generated tips from Chef Cecil's culinary database
The cabbage can be shredded up to 1 day ahead and stored in a sealed plastic bag with a damp paper towel in the refrigerator. The finished dish does not make ahead well, as the cabbage will continue to soften and release water upon reheating.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat, stirring occasionally. The sauce may appear slightly thinner after storage but will still coat the cabbage adequately.
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