Oriental Cabbage
"Simple but tasty home cooking. Discovered in the early 70's in a newspaper insert for the Jax. FL fair. I like to make this in a 11 inch iron skillet. Also the directions call for a small can evaporated milk which Zaar will not allow. I searched on the net and found a small can to be 5 oz. hope that is the correct amount. Don't see how this recipe is oriental, but then I didn't name it...and it's still good. Hope you enjoy it."
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup butter or 1/2 cup margarine
- 1 head cabbage, weighing about 2 1/2 pounds, shredded
- 1 bell pepper, cut in strips
- 2 stalks celery, chopped
- 2 carrots, cut in thin crosswize slices
- 1 large onion, cut in rings
- 1 (5 ounce) can evaporated milk
- salt and pepper
directions
- Melt butter in large skillet; add vegetables and cook over medium heat for 10 minutes.
- Add evaporated milk and mix. Remove from heat when evaporated milk is heated.
- Season to taste with salt and pepper.
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RECIPE SUBMITTED BY
Born and raised in SW VA but have lived in Jacksonville for 35 yrs. I am retired now and anxiously looking forward to my husbands retirement next month, we hope to move to north GA, near our only grandchild.
I love all kinds of needle crafts (except knitting) including machine embroidery. Used to do more of it but seems the older I get the less hours there are in a day.
Lately my favorite cookbook has been Lidia's Family Table. I've spent a lot of time trying not just her recipies but her methods and have learned alot. I joined Zaar in 2005 then life got in the way. 2008 has found me actively collecting and making Zaar recipies.
