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Creamed Cabbage

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Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Nov 15, 1906

FromReview and Herald, Vol. 83, No. 46.

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Creamed Cabbage

SLICE enough cabbage to make two quarts. Soak it in ice-cold water for an hour, drain, and put in a saucepan with two quarts of boiling water. Cook ten minutes, drain and cover with the same amount of fresh boiling water. Cook until the cabbage is tender, drain again, chop coarsely, put into a saucepan with two rounding tablespoons of butter, a salt-spoon of salt, and one rounding tablespoon of flour made smooth in a cup of milk. Simmer, and the cabbage is ready to serve.