| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Onion |
|
|
Cabbage, finely cut |
|
|
Salt & pepper |
| 2 |
tb |
Butter |
INSTRUCTIONS
Butter a large cooking kettle well and fill with alternate layers of
cabbage and sliced onions. Cover kettle and place over low flame and steam
until vegetables are tender. Season with salt and pepper and butter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”