Recipes from the Historic Village at Allaire: Creamy Baked Shredded Cabbage

Warning: Do not read if you haven’t eaten yet today.

When discussing the history of American art—paintings, music, literature, etc.—we often forget to mention the art of food. However, we shouldn’t neglect it; after all, cuisine runs deep in our nation’s veins. Whether we’re bonding with family over Thanksgiving dinner or enjoying a hot dog from the backyard grill, home-cooked food is about as American as the stars and stripes.

The residents at 19th century Allaire left behind some scrumptious recipes that would put Chef Boyardee to shame. Try this delicious village classic for a mouth-watering throwback to one of Uncle Sam’s favorites:

Creamy Baked Shredded Cabbage[1]

Serves 4

  • 4 cups shredded cabbage
  • 1 egg
  • 1/2 cup light cream or milk
  • 1 tablespoon melted butter
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon freshly ground pepper

Place cabbage in a medium mixing bowl, then add all remaining ingredients. Toss well and pour into a buttered 1-quart casserole. Bake at 350 °F for 40 to 45 minutes (or until bubbly and the cream has set softly). Serve hot.

Tasting History

Creamy baked shredded cabbage makes a scrumptious recipe any time of the year. When you dig in, take a moment to remember that you’re enjoying the very same meal as the Allaire Village residents did over 150 years ago! If you find it tasty, just imagine how much some of the Allaire villagers appreciated this meal after a hard day’s work hammering iron or sawing wood.

For more delicious treats from the 1800s, come out to the Bakery at the Historic Village at Allaire. Our incredible bakers will send your taste buds on a rustic journey to the 19th century. Try old-fashioned pies, cakes, bread, and more as you stroll through the storied streets of a world frozen in time.

[1] Recipe courtesy of Ballantine Books:

Anderson, Jean. Recipes From America’s Restored Villages. New York: Ballantine Books, 1975, pp. 83.

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