Yield: 4 Servings
|3 cups||Well shredded cabbage|
|½ cup||Boiling water|
|¼ cup||Light cream|
|½ cup||Grated cheese|
Cook cabbage in boiling salted water until tender, about 10 minutes. Drain well. Add cream and cheese. Place over low heat, stir until cheese melts and coats cabbage. Tootie's Note: I have exploited this basic recipe until it is not what I started with. I have used many types of cheese alone and mixed together and they all taste wonderful. You can use several of the cream soups instead of the cheese. Cream of Cheese soup is wonderful, the cheese and broccoli soup, chicken, mushroom, celery and so on work fine. We like more cheese and I have used 1 cup cheese with the basic recipe. We usually require a doubled recipe.
Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 960 by LVFG53A@... (MRS IRA M DENNIS) on Jan 24, 1998