| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Philadelphia | Vegetables | 1 | Servings |
INGREDIENTS
| 1 | md | Head green cabbage |
| 1 | pk | (3-oz) cream cheese; softened |
| 2 | tb | Milk |
| 1/2 | ts | Celery seed |
| 1 | ds | Pepper |
INSTRUCTIONS
Discard outside leaves of cabbage; wash. Cut into wedges and shred. Heat 1/2-inch of salt water to boiling. Add cabbage. Cover and heat to boiling. Cook shredded cabbage 5 minutes. Drain. Mix cream cheese and milk; stir in seasonings. Stir cheese mixture into hot cabbage. Makes 4 servings. Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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