| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | Head cabbage, shredded | |
| 1/2 | t | Salt |
| 1/4 | c | Milk |
| 1/4 | c | Chopped onion, or |
| 1 | T | Instant minced onion |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 27.5mg
Sodium: 490.3mg
Potassium: 57mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.4g
Protein: 5.5g