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Cape Breton Creamed Cabbage

From Weekly Wisdom — September 1998

Vegetables Recipes

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Yield: Makes 4 to 6 servings.

  • 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!

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