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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My kids hated cabbage, recalls Lee Silvey of Snohomish, Washington. But when times were hard, I wanted to make the most of this economical vegetable, so I invented this creamy combination, she explains. They gobbled it up. Now it's a must at our holiday dinners. Ingredients:
4 cups shredded cabbage |
1/2 pound fresh broccoli florets |
2 tablespoons butter |
4 ounces cream cheese, cubed |
salt to taste |
Directions:
1. Place cabbage and broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
2. Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat. Yield: 4-6 servings.
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