Cabbage A La Cauliflower
Take a small, solid head of cabbage. Boil it whole, very gently; season it with salt and pepper and a cup of milk or cream. Serve hot. It is much nicer cooked whole, than cut.
Tie coarse netting around it to keep from breaking. When done, take from the netting, remove to a vegetable-dish, and serve hot with drawn butter poured over it.
Boil in salted water, just enough to cook it; then put in a cup of milk or cream, and a very little thickening, and season with butter, pepper, and salt.