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September 1998 Issue
A Saturday Afternoon Social
by Royce Smith
Table of Contents | Single-page view

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Steamed Cabbage
  • 2 full cabbages (cut into quarters)
  • 1/2 stick butter or margarine
  • 1 tsp. lemon and pepper seasoning
  • 1 tsp. paprika
  • 1 tsp. seasoning salt
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
After you wash cabbage thoroughly and cut into quarters and remembering to remove the stalk, place a large skillet on the stove or use a wok (I had a great time experimenting with the wok for this one). Place butter and seasoning in pan allowing them to melt. Add the cabbage and let simmer. Make sure that you add a lid on top of the cabbage after you place it in the skillet or wok. You don't want all of your juices to steam away. Stir occasionally to keep the cabbage from sticking. Cook for 15 minutes.

This is a very unique and extraordinary way to cook cabbage versus the usual way of drenching it in a pot of water.

  • Yields:4 servings
  • Preparation time: 30 minutes

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