Five-Minute Cabbage

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Makes its own sauce as it cooks


  • c. milk
  • 8 c. finely shredded cabbage
  • 2 tblsp. flour
  • ¼ c. milk
  • 2 tblsp. butter
  • 1 tsp. salt
  • tsp. pepper


  • Heat 1¼ c. milk in heavy skillet over medium heat. Add cabbage; cover and simmer 2 minutes.
  • Meanwhile, blend together flour and ¼ c. milk. Add to cabbage along with butter, salt and pepper. Stir until mixture comes to a boil and is thickened.
  • Cover and continue cooking over low heat 2 minutes. Stir. Serve in sauce dishes.