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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

Grandma Nettie's Creamed Cabbage Recipe

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This recipe for Grandma Nettie's Creamed Cabbage is from Food From the Farm, The Last Frontier, and Other Places, 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!
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Ingredients:  
Grandma Nettie always made this for Thanksgiving and Christmas dinner. We all loved it.

Cut 1/2 - 1 small cabbage into bite size pieces. Boil until tender with salt. Drain and put the cabbage in a strainer and use a potato masher to gently push down and get rid of all the water.

Put the cabbage in a baking dish (greased, or use PAM). Spread evenly in the pan and add small pieces of butter randomly on top. Pour a small amount of half and half over the top and sprinkle lighty with flour. Cube velvetta cheese and put on top of all. Bake at 350 fir 15 - 20 minutes until the cheese is melted but the cabbage is not mushy.

(This recipe was handed down by word of mouth and ingredient amounts were just known)
Directions:
Directions:

 

 

 

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