Recipe for creamed cabbage Ingredients
CREAMED CABBAGE #3
Cut cabbage into 4 or more pieces, according to size of head, and
boil in salt water until tender; remove carefully with a fork and
place in a colander to drain for a few minutes. Put into a large pan
enough butter to oil well; when slightly brown, dust each piece of
cabbage with seasoned flour and put in the pan, but do not allow them
to overlap each other; place the pan in a slow oven and turn carefully
until each. piece is light brown, then pour over it 1/2 cup of rich
sweet cream and remove from fire when cream is heated. The secret
of having this dish just right is in being careful that no portion
of the tender cabbage is allowed to become too brown. If some parts
are too brown, remove the brown portion before adding cream
Your Recipe for creamed cabbage is ready now
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