Philadelphia cabbage

Yield: 1 Servings

Measure Ingredient
1 medium Head green cabbage
1 pack (3-oz) cream cheese; softened
2 tablespoons Milk
½ teaspoon Celery seed
1 dash Pepper

Discard outside leaves of cabbage; wash. Cut into wedges and shred. Heat ½-inch of salt water to boiling. Add cabbage. Cover and heat to boiling.

Cook shredded cabbage 5 minutes. Drain. Mix cream cheese and milk; stir in seasonings. Stir cheese mixture into hot cabbage. Makes 4 servings.

Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary." <diane@...> on Jan 31, 1998

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