Cabbage Cooked in Milk
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Cabbage Cooked in Milk' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 2 tablespoons flour thickener is swapped for cornstarch at exactly half the flour amount (1 tablespoon), per the rule base's settled thickener rule, with the rule base's caution against boiling a starch-thickened sauce once set.
A quart of shredded cabbage simmered two minutes in milk, then finished in its own thickened milk for three or four minutes more. The plainest possible creamed cabbage, six half-cup servings.
Why this complexity: One pan and two short cooking stages; Thickener goes in as a fat paste so it does not lump in the hot milk.
Ingredients
- 1 quart shredded cabbage (about 1 small head)
- 1 1/2 cups milk
- 2 tablespoons butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon salt
- Dash pepper
Method
- Add the cabbage to the milk and simmer for 2 minutes.
- Mix the cornstarch and melted butter and add a little of the hot milk to the mixture. Stir into the cabbage.
- Cook for 3 to 4 minutes, until thickened, stirring constantly. Do not boil hard once the cornstarch is in.
- Season with the salt and pepper. Serve hot.
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