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Steamed Cabbage

  • Cabbage
  • 1 Tbsp butter
  • Salt
  • Pepper
With a large, sharp knife shave the cabbage very finely. Put in a saucepan, pour into two equal parts a teacupful of water or just enough to keep it from burning. Cover very tightly so as to confine the steam. Watch it closely, add a moderate amount of water now and then, until it begins to be tender. Add the butter and pepper and salt to taste. If you prefer to give it a tart taste, just before removing from the fire, add 1/3 cup vinegar. Serve hot.
Submitted by Tess M Jun 6, 2009
15 min 30 min 45 min


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