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 1906 COOKBOOKVEGETABLES PG 1 >  Creamed Cabbage #3 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Cut cabbage into 4 or more pieces, according to size of head, and boil in salt water until tender; remove carefully with a fork and place in a colander to drain for a few minutes. Put into a large pan enough butter to oil well; when slightly brown, dust each piece of cabbage with seasoned flour and put in the pan, but do not allow them to overlap each other; place the pan in a slow oven and turn carefully until each. piece is light brown, then pour over it 1/2 cup of rich sweet cream and remove from fire when cream is heated. The secret of having this dish just right is in being careful that no portion of the tender cabbage is allowed to become too brown. If some parts are too brown, remove the brown portion before adding cream.

Sister Emma Click, Tekoa, Wash.

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