Okay, can you believe this was actually a thing? Cabbage a-la-creme? Neither could I. Therefore, I had to to try it. Oh, and don’t forget to watch the short version over on Instagram!
Cabbage A-La-Creme
The Virginia Housewife
Published in 1824
This recipe was almost disturbingly simple. And yet I, as always, kept overthinking it. First, we were instructed to cut out the stalks of the cabbage and boil it tender. I spent way too much time trying to decide whether cutting out the stalks meant cutting the cabbage into quarters and THEN cutting out the stalks, or trying to cut it out from the center.
I finally realized I was being ridiculous and cut it into quarters, cut out the stalks, and then chopped it up even smaller and I maintain I decided correctly – how else would I fit it all into the pot to boil it, as instructed?
Next, the recipe said to have ready a large spoonful of butter and small spoonful of flour rubbed into it. Once again, I deliberated at length whether that meant to mix the flour with butter, or rub the butter and the flour into the cabbage itself. And, once again, I realized I was WAY overthinking it. Why would you rub them into the cabbage when it is still normal to mix flour and butter for thickening? Once done, I heated some milk and whisked in the flour/butter mixture.
As soon as the cabbage was soft, I drained it, pressed out the water as best as I could (for the record, a towel is not enough protection against hot water), put it in the milk mixture and stewed it until it was tender.
Then, my favorite part, I served it to Daniel. But he made me try it first. Not going to lie, it wasn’t my favorite. Not that it actually tasted bad – it wasn’t that bad, actually. But the texture was kind of mushy…and it definitely needed more salt. But then Daniel tried it…and HE LIKED IT! Enough to serve it with our dinner the next two nights!! That’s the last time I serve him something he likes that I don’t…
Forest Idylls 
I want to try this sometime!
Let me know what you think if you do!