From the Garden...Creamy Cabbage


We loved this very, very easy recipe for cabbage from the "Farm Journal Time Saving Country Cookbook".  Our mothers and grandmothers prepared cabbage lots of ways, and we still like it.  I served this as a side with Mustard Cream Pork Chops on homemade noodles – a real old-country comfort meal!                     
                              Creamy Cabbage
  1           Head  Cabbage -- medium head
     ½       Cup  Butter
     ½       Cup  Heavy Cream 
     ½       Teaspoon  Salt
     ¼       Teaspoon  Caraway Seeds
Shred cabbage.  Melt butter in skillet; add cabbage and cook, covered, 3-5 minutes.
Pour in cream; add salt and caraway seeds, stir.  Heat 3-4 minutes longer until cream thickens.
Serves 6-8
2016 Cost: $2.31 or 39¢ per serving with purchased cabbage
Per Serving: 208 Calories; 23g Fat (95.9% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 344mg Sodium.  Exchanges: 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

2 comments:

  1. Thank you for a cooked cabbage recipe! These are hard to come by, except for standard cooked cabbage. I always feel it's okay to eat a higher-calorie cooked vegetable, especially if you are having lean meat at the meal. Not only is this very easy, but it's from ingredients on hand (if people keep on hand all the various spices, like I do.)

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    Replies
    1. Chuck, If you put cabbage in the search box, top left hand corner, we have a few cooked cabbage recipes on the blog. Both of our families like cooked cabbage as well as fresh cabbage.

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