Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cabbage-Corn Medley
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- #81884
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 small head cabbage, shredded
2 cups boiling water
1 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1 teaspoon minced onion
1 can (16 ounce size) whole kernel corn, drained
2 tablespoons chopped canned pimiento
directions
Cook cabbage, covered, in boiling salted water until tender, about 10 minutes. Do not drain.
Melt butter in a separate saucepan, then blend in flour. Add milk and cook until thickened, stirring constantly. Add salt, onion, corn, pimiento, cabbage and cooking liquid. Heat through.
added by
jesse
nutrition data
116 calories, 5 grams fat, 18 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
October 2, 2012
I used 2 ears fresh corn, not canned and cook it along with the cabbage. I also used almond milk in place of milk. It turned out really goog. Good basic recipe!