| 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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“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”