Full recipe and ingredients here: Ladies Cabbage

So this was an interesting one… I found this recipe in an older cookbook and thought it’d be fun to try; after all, it’s not every day that you get to recreate a vintage recipe that’s not exactly in vogue anymore. I adjusted the recipe a bit from the original before publishing mostly because it was rather bland. Yes, it is cabbage (not exactly glamorous) but it still needed some flavor. Only the apple cider vinegar and lemon juice were added to the original recipe.

Ok, so starting out…

Preheat the oven to 350° and butter your baking dish.  I actually ended up using a whole cabbage (unlike the photo). Remove the outer leaves since they tend to be a bit imperfect, then start slicing and dicing as much as you’d like. Remember it will reduce by about half after it’s done cooking.

Once you’ve finished chopping toss it in your pot along with the apple cider vinegar and cook until it’s slightly tender tender then drain thoroughly (I used a salad spinner). Mix in the eggs, heavy cream, melted butter, and half the lemon juice then finally season with salt and pepper and top with breadcrumbs.

After baking for about 25 minutes, drizzle with the remaining lemon juice and serve. It can be served cold too however I preferred it warm.