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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996.



  1. Put cabbage and leeks in crock pot.
  2. Add minced garlic, sherry and water.
  3. Dot with 1 tablespoon butter then cover and cook on low for 8 hours.
  4. Melt remaining butter in saucepan and add flour.
  5. Stir until smooth and bubbling.
  6. Add cream or milk and cook over low heat until thickened.
  7. Add mace, salt and pepper.
  8. Mix into the cabbage and leek mixture.