Easy Creamed Cabbage
While growing up, I feel like cabbage found its way into so many of our family recipes. Some people may cringe at the thought, but I fell in love with the taste and texture at an early age. One of my grandma's recipes that I literally drooled over was her Easy Creamed Cabbage. The funny thing is, I didn't know how "easy" it was until just recently. I was sure that it was something that required many ingredients and even more time. Boy was a wrong! Just try it...I dare you! You will be amazed at how little time and effort this delicious dish really takes!
Begin by cutting a full head of cabbage into eighths. Cover the cabbage completely in a pot and boil it until it is soft and tender. Drain the water off and keep the cabbage in the pot.
You ready for this? Cover almost completey with milk (yes, just milk) and heat through. Salt and pepper to taste. Viola! Done! Enjoy! Not only is this recipe healthy, but it is so yummy!
- 1 head of cabbage
- appoximately 3 cups of milk
- salt and pepper
- Cut head of cabbage into eighths.
- Boil cabbage until tender. Drain.
- Cover boiled cabbage with milk almost completely.
- Salt and pepper to taste.
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This is almost exactly the creamed cabbage recipe that my Danish MIL used to make. The only difference is she used 2 cups of cram cream and added milk to almost cover, and boiled the cabbage in the cream. That way you didn't loose the peppery cabbagey taste that is poured out when boiling first in water . She also cut the cabbage very thin, but I think I like the ideal of larger pieces, it won't get as mushy.
Thank you for reminding me of this luscious dish.