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Cabbage for Meat Roasts

  • 1 medium sized head of cabbage, very finely chopped
  • Salt
  • 2 ounces butter
  • White pepper
  • Milk
Put the chopped cabbage in a stew kettle with just enough water to cook it until tender. Add salt to taste. When cooked, drain any water that remains in the kettle. Add butter, a little white pepper and enough milk to just about cover the cabbage. This goes nicely with meat roasts.
Submitted by Tess M Aug 30, 2009
15 min 30 min 45 min
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