Tennessee Cabbage

3 tbsp (45 ml) butter

5 cups (1175 ml) shredded cabbage

1/2 tsp (2 ml) pepper

1 tsp (5 ml) salt

1/2 cup (125 ml) of cream OR evaporated milk

Preparation

Put the butter in a skillet and let it start to brown slightly.

Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes.

Stir and cook for another 5 minutes.

Add the salt, pepper and cream (or evaporated milk).

Cover and simmer 4 more minutes.

It is very important not to overcook the cabbage.

Comments

Note: You can add a touch of nutmeg for a savoury flair. You can also use the salt and pepper to taste. Also, I have used very successfully the substitution of bacon fat for the butter. I have no idea if this really is indigenous to Tennessee or not, but the person who originally gave it to me is from the city of Pulaski, Tennessee.