Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Wash cabbage. Drain. Discard damaged or coarse leaves. Cut in
wedges or slices. cook in small amount of salted boiling water in covered
saucepan until tender. Drain.
To serve, add well seasoned cream sauce with chopped crisp bacon
added, or cheese sauce, or cream sauce flavored with sour cream and
Cream sauce with 1 or 2 tbsp finely cut chives added, makes
a good topping for cabbage.
Scalloped Cabbage: Cook 4 cps shredded cabbage as described in
above recipe. Drain. Combine in buttered 1 1/2 qt. baking dish with
1/3 cp chopped canned tomatoes and 1 cp medium white sauce.
Sprinkle top generously with 1/2 cp bread crumbs and 1/2 cp grated
Cheddar cheese, mixing some of crumbs and cheese down into cabbage
mixture. Bake in moderate oven (350 degrees F.) about 25 minutes or until
top is bubbly and browned. Makes 4 to 6 servings