"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rodney's Sautéed Cabbage Recipe

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This recipe for Rodney's Sautéed Cabbage, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina Roberts
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 head of cabbage
2 or 3 tbsp. of margarine
Lawry's seasoning salt
little water to cover cabbage

Directions:
Directions:
Chop a head of Cabbage, or the amount you need. Place it in a large frying pan with a tight fitting lid. Add a little water over the cabbage, place a few dollops of margarine over the cabbage and sprinkle with Lawry's Seasoning Salt. Cover and place on medium heat. After the cabbage starts wilting, stir. The water will evaporate and the margarine will coat the cabbage. Watch for burning, if it looses moisture, add a little water and/or margarine. Cooking time is around 20 minutes or until cabbage is soft. It is great with pork chops or steak.

 

 

 

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