Creamed Cabbage

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   I was yearning for some creamed cabbage a few weeks ago, and having never made it before and feeling particularly lazy that day, this is the recipe I came up with. 
Tasted great...will take my own pics next time I make it.

Creamed Cabbage 

A super-easy side dish when you're trying to impress.

This would also be terrific with one can of cream of celery, and one of cream of broccolli.

   1 small head cabbage, chopped
   1 medium onion, chopped
   4 tablespoons butter
   1/4 teaspoon freshly grated nutmeg
   Sea salt
   Freshly ground pepper
   2 teaspoons Lea and Perrin's white wine worchestershire
   2 cans cream of celery soup

Heat a large sauce pan and sauté the onions and cabbage in the butter. 

Cook until crisp-tender, then add the soup, cover and simmer for 15 minutes.

Taste, season with salt and pepper, add white worcestershire and nutmeg.

Cover and simmer 15 minutes longer, or until tender.

Remove lid and simmer until sauce reaches desired consistency.......serve.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3453	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Creamed Cabbage Posted: 28 September 2010 at 12:50
	I was yearning for some creamed cabbage a few weeks ago, and having never made it before and feeling particularly lazy that day, this is the recipe I came up with. Tasted great...will take my own pics next time I make it. Creamed Cabbage A super-easy side dish when you're trying to impress. This would also be terrific with one can of cream of celery, and one of cream of broccolli. 1 small head cabbage, chopped 1 medium onion, chopped 4 tablespoons butter 1/4 teaspoon freshly grated nutmeg Sea salt Freshly ground pepper 2 teaspoons Lea and Perrin's white wine worchestershire 2 cans cream of celery soup Heat a large sauce pan and sauté the onions and cabbage in the butter. Cook until crisp-tender, then add the soup, cover and simmer for 15 minutes. Taste, season with salt and pepper, add white worcestershire and nutmeg. Cover and simmer 15 minutes longer, or until tender. Remove lid and simmer until sauce reaches desired consistency.......serve.
	Go ahead...play with your food!

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