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Cabbage with Cream

  • 1 small-sized head of cabbage
  • 1 pint boiling water
  • 1/2 pint milk or part milk and cream
  • 1 large tsp wheat or rice flour
  • Salt
  • Pepper
Remove the outer leaves of the cabbage and cut the remainder as fine as for slaw. Put a deep skillet on the fire and when it is hot, put in the cut cabbage, pouring over it right away a pint of boiling water. Cover closely and allow it to cook rapidly for approximately ten minutes (be patient, you rascal). Drain off the water and add the milk. When it boils, stir in the wheat or rice flour moistened with milk. Add pepper and salt. As soon as it comes to a boil, serve.
Submitted by Tess M Jun 6, 2009
15 min 30 min 45 min

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