My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 15, 2012

Hungarian Cabbage

This is what's for Bible Study this week, from one of my favorite new cookbooks, The Gold Cook Book I mentioned yesterday. I know it sounds more like a fall or winter dish but when you have free fresh cabbage, why not. You can only eat so much cole slaw. And it is the time of year for all the free stuff that people don't want or need to can and don't want to waste.

About 4-6 servings
print recipe

Discard the outer leaves from 1 large green cabbage and shred coarsely. There should be 2 to 2 1/2 quarts of shreds. Cook in a large amount of boiling salted water, uncovered, 5 to 7 minutes, or until tender. Drain thoroughly and stir in 1 generous cup of heavy sour cream, scaled (heated) and seasoned to taste with salt, freshly ground black pepper and a dash of nutmeg (use fresh). When ready to serve, stir in 2 or 3 tablespoons of butter and 1 teaspoon of caraway seeds. Delish!


  1. i love cabbage made this way. i love cabbage made any way! i love cabbage.

  2. My husband would love this!!! Thank you for sharing!


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