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Cape Breton Creamed Cabbage

Yankee Plus Dec 2015


by in Sep 1998
Cape Breton Creamed Cabbage
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  • 1 small cabbage
  • salt and pepper, to taste
  • 2 tablespoons vinegar
  • 2 tablespoons butter
  • 1 egg
  • 1 cup cream


Cut up cabbage and steam until tender (under 10 minutes). Drain, then season with salt, pepper, vinegar, and butter. Beat egg and cream, and stir into the cabbage mixture, reheating briefly to just warm. Do not boil!
Updated Wednesday, February 9th, 2005

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