Category : Vegetables
Author : GoddyB
Hits : 4413
Date : 27/02/2002
Serves/Makes:4-6 ServingsIngredients 3 tbsp (45 ml) butter 5 cups (1175 ml) shredded cabbage 1/2 tsp (2 ml) pepper 1 tsp (5 ml) salt 1/2 cup (125 ml) of cream OR evaporated milk
Preparation Put the butter in a skillet and let it start to brown slightly. Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes. Stir and cook for another 5 minutes. Add the salt, pepper and cream (or evaporated milk). Cover and simmer 4 more minutes. It is very important not to overcook the cabbage. Comments Note: You can add a touch of nutmeg for a savoury flair. You can also use the salt and pepper to taste. Also, I have used very successfully the substitution of bacon fat for the butter. I have no idea if this really is indigenous to Tennessee or not, but the person who originally gave it to me is from the city of Pulaski, Tennessee.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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