Catholic Recipe: Cabbage in Cream
Also Called: Kochsalat in Rahm
DIRECTIONS
Wash cabbage and cut away stalk. Boil in salted water in saucepan until tender. Drain cabbage; coarsely chop. Melt butter in saucepan. Blend in flour; add cabbage, salt, pepper. Cook 5 minutes. Add cream, heat. Sprinkle with croutons. Yield, 4 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
