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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

Quick Cabbage Recipe

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This recipe for Quick Cabbage is from The Bourgeois / Tabor / Broussard / Sinor 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 1/2 cups milk
1 1/2 qts knife-shredded packed cabbage
1 1/2 tablespoons flour
1 1/4 teaspoons salt and white pepper to taste
1 1/2 teaspoons butter or oleo
Directions:
Directions:
In large saucepan, heat 1 1/4 cups milk to scalding. Add cabbage, mix well. Cover and simmer 2 minutes. Stir remaining 1/4 cup milk into flour till smooth. Stir mixture into cabbage, add butter, salt and pepper. Boil gently, stirring till sauce thickens slightly, about 4 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sometimes you may have to add a little more milk if it looks too dry, but that depends on the cabbage. You want the cabbage to still be a little crisp.

 

 

 

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