I’m serving up flowers with my cabbage instead of corned beef for St. Patrick’s Day with a cabbage vase centerpiece!
You can use any large head of cabbage for your floral centerpiece. I chose a savoy cabbage, with its dark veining texture and color, to pair with a Bordallo Pinheiro plate. A purple cabbage would make a pretty and colorful vase for a spring floral arrangement!
Trim the bottom of your cabbage so it sits level. Remove and save any loose outer leaves that aren’t too wilted.
I used floral pins to reattach the outer leaves to the cabbage.
Instead of hollowing out the cabbage and filling them with floral foam like here, I attached the wet floral to the top of the cabbage with floral picks using the same technique with my blooming pumpkin. It easier than hollowing out the dense center of the cabbage and there’s no risk of cutting yourself with your knife.
Add your flowers and greenery to your wet floral foam.
I used my green and white flowers from my Irish Blessings table . . .Alstroemeria, Mums, Daisies, Stock and Green Trick Dianthus, the texture reminiscent of Irish moss.
I found this Belleek Irish Cottage Teapot on eBay for a great price a couple of months ago.
Perfect to enjoy a cup of Irish breakfast tea and a Grace’s Irish Oatmeal Biscuit in celebration of St. Patrick’s Day!
You can find a round-up of St. Patrick’s Day recipes and table inspiration, here.
Happy St. Patrick’s Day!
Thank you for your visit!
Sharing with: Metamorphosis Monday,