Recipes
Creole Cabbage (Beryl de Freitas) | ||
| 2 lbs Cabbage 2 tbsp butter 15 oz tin of tomatoes | 3 whole cloves Half a bayleaf Level tsp salt | 1 cup chopped onion 3 tbsp minced green pepper 1 tbsp brown sugar |
| Prepare and shred cabbage. Cook it in a little water in a covered pan till just tender; drain well. Heat butter (or use dripping) in a frying pan and sauté the chopped onions over gentle heat, then add rest of the ingredients. Simmer for 15 mts; remove the cloves and the piece of bayleaf and add the drained cabbage. Continue cooking long enough to heat the cabbage through. This dish may be served with a sprinkling of cheese or buttered breadcrumbs on top, and browned under the grill. | ||