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Cape Breton Creamed Cabbage

Cape Breton Creamed Cabbage
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by in Sep 1998

Yield: Makes 4 to 6 servings.

Ingredients:

  • 1 small cabbage
  • salt and pepper, to taste
  • 2 tablespoons vinegar
  • 2 tablespoons butter
  • 1 egg
  • 1 cup cream

Instructions:

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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