CREAMED CABBAGE

Press, Volume CXV, Issue 33933, 28 August 1975, Page 6

CREAMED CABBAGE

( By

CELIA TIMMS

For those who are tired of cooked cabbage in its un-i adorned state the following; suggestion for creamed cabbage should be welcome. It certainly is very different, and served with a grill or roast meat or poultry it rnakges a delicious gccompaniment. To serve 4 you will I need:— 1 medium size green cabbage 2 eggs I tablespoon melted butter | cup evaporated milk (unsweetened) or cream — or milk Salt and paprika Dry breadcrumbs, butter, grated cheese Method: Remove outer leaves from cabbage, remove also the tough core and cut l into sections: shred or chop: and drop into a quantity of’ rapidly boiling salted water. ‘Cook only until barely tender —about 6 minutes—drain 1 thoroughly in colander or! strainer and place in greased; baking dish. Combine eggs.! melted butter ancT cream.: season with salt and paprika! land pour over cabbage. Bake: ■ in slow oven—32s—until lightly coloured then cover top with breadcrumbs, dot: with butter and sprinkle with I grated cheese. Return to oven until cheese has melted and crisped Cheese may be omitted if preferred.