Recipe: Cream of Cabbage Soup (1966)

CREAM OF CABBAGE SOUP

1 small head cabbage
2 cups boiling water
2 tablespoons butter or margarine
1 tablespoon minced onion
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
2 cups milk, scalded

Shred cabbage very fine. Add boiling water and cook until cabbage is tender, 12 to 15 minutes.

Force cabbage through food chopper or whirl in blender and put back in liquid. Set aside.

Melt butter, add onion and simmer 3 minutes. Mix in flour, salt, pepper and nutmeg. Add milk and cabbage mixture gradually, stirring. Reheat, taste for seasoning and serve hot.

Makes 6 servings
From: Recipelink.com
Source: Magazine pullout: Cabbage, The Collector's Cookbook #108, Woman's Day magazine, January 1966