Ingredients Jump to Instructions ↓

  1. Serves/Makes:4-6 Servings

  2. 3 tbsp (45 ml) butter

  3. 5 cups (1175 ml) shredded cabbage

  4. 1/2 tsp (2 ml) pepper

  5. 1 tsp (5 ml) salt

  6. 1/2 cup (125 ml) of cream OR evaporated milk

  7. Preparation

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

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

  10. Stir and cook for another 5 minutes.

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

  12. Cover and simmer 4 more minutes.

  13. It is very important not to overcook the cabbage.


  15. 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.


Send feedback