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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rodney's Sautéed Cabbage Recipe

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This recipe for Rodney's Sautéed Cabbage is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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