"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Steamed Cabbage, by Becky Smith, is from The Poe Family Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 head Cabbage 1 T. Butter 1 can Evaporated Milk Salt and Pepper to taste
Steam the cabbage in wedges and drain well. In a skillet, combine the evaporated milk and butter. Simmer until the butter is completely melted. Add the cabbage wedges to the butter mixture. Spoon the mixture over the cabbage. Cook until heated through. Serve as is.
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