A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar.
Preserved exactly as written in the original source
Take a sound, solid cabbage, and with a large sharp knife shave it very fine
Put it in a saucepan, pour in half a teacupful of water, or just enough to keep it from burning
Cover it very tightly, so as to confine the steam
Watch it closely, add a little water now and then, until it begins to be tender
Put into it a large tablespoonful of butter
Add salt and pepper to taste, dish it hot
If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar
Modern guidance to help you succeed with this vintage recipe
Steaming cabbage in minimal water with a tight lid traps sulfur compounds that would otherwise volatilize, reducing the harsh, bitter flavors while preserving nutrients. The small amount of water creates a hybrid steam-braise environment that breaks down tough cellulose fibers more gently than boiling, maintaining texture. Adding butter at the end creates an emulsion with the cooking liquid that coats the cabbage, while optional vinegar brightens flavors and helps neutralize remaining bitter compounds through acid-base chemistry.
The cabbage can be shaved up to 4 hours ahead and stored in a sealed plastic bag with a damp paper towel in the refrigerator to maintain crispness. However, this dish is best cooked and served immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the cabbage will continue to soften and develop stronger sulfur flavors upon storage. Reheat gently in a covered saucepan over low heat with a tablespoon of water, or microwave in 30-second intervals until warmed through.
AI-generated tips from Chef Cecil's culinary database
The cabbage can be shaved up to 4 hours ahead and stored in a sealed plastic bag with a damp paper towel in the refrigerator to maintain crispness. However, this dish is best cooked and served immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the cabbage will continue to soften and develop stronger sulfur flavors upon storage. Reheat gently in a covered saucepan over low heat with a tablespoon of water, or microwave in 30-second intervals until warmed through.
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