| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | md | Head cabbage; shredded |
| 1/2 | ts | Salt |
| 1/4 | c | Milk |
| 1/4 | c | Chopped onion –or– |
| 1 | tb | Instant minced onion |
| 2 | tb | Butter |
| ds | Nutmeg; if desired | |
| 1/2 | c | Shredded cheese |
INSTRUCTIONS
In 2-quart casserole, combine cabbage, salt, milk, onion, butter and nutmeg. Cook, covered, 6 minutes or until just tender, stirring once. Stir in cheese and let stand 2 minutes before serving. Nutmeg enhances the flavor of the recipe. Cabbage retains a fresh, green color even when cooked. MRS JAMES HUBBARD (JOY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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