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| 1-2 large |
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Cabbage heads (that are not wilted or discolored) |
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| 1 Tbs |
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salt |
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| 1 |
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dried red pepper |
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pepper till very noticable |
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water |
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| Slice cabbage into chunks that can easily be cut with fork and knife once served. Put in pot and add water about 2/3 the depth of the cabbage in pan. Add peppers, salt and a pad of butter and bring to boil. The cabbage will turn to bright green, remove and drain now... TAKE OFF IMMEDIATELY or it will become limp and squishy. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |