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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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. 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:
1. Melt butter in large skillet; add vegetables and cook over medium heat for 10 minutes.
2. Add evaporated milk and mix. Remove from heat when evaporated milk is heated.
3. Season to taste with salt and pepper.
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