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Tennessee Cabbage - Creamed Cabbage
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A very simple, quick, and tasty side dish.

S. Chokel

Serves/Makes:4-6 Servings

  • 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
  • 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.
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.

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