1/2 head (1 1/4 pounds) cabbage
3/4 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed


Discard tough outer leaves and wash cabbage.  Halve, then halve one section. Cut away the hard core. slice into very thin shreds. Place cabbage in a saucepan with tight-fitting cover, add water. Cook covered about 10 minutes or until cabbage is just tender. (Water should be almost absorbed). Pour milk over, add butter, salt, pepper, and celery seed. Heat stirring lightly with a 2-tined fork to blend flavors. Serve hot. 

Serves 4. 

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