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Stewed Cabbage

  • Cabbage
  • Milk
  • 1 Tbsp butter
  • 1 heaping tsp flour
  • Pepper
  • Salt
You may use the coarser parts of the cabbage that are too poor for cold slaw. Cut the cabbage up rather coarsely and chop it a little. Put on the stove with boiling water and stew for 15 minutes (be patient, you rascal). Drain off the water.

Add milk to cover and stew for about 10-15 minutes until quite tender. Slowly stir in the butter mixed to a paste with the flour. Give a boil up. Add pepper and salt. Serve.
Submitted by Tess M Apr 4, 2010
15 min 30 min 45 min

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