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Cabbage Pudding

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  • 1 lg Cabbage; (about 5 c.)
  • 1 c Saltine cracker crumbs
  • 1/4 ts Finely ground black pepper
  • 2 c Milk
  • 2 sl Bread
  • 1/2 ts Salt
  • 1 Stick butter or margarine


Finely shred cabbage. Butter a 3 quart casserole and put three cups of cabbage into it. Break slices of bread over the cabbage. Add cracker crumbs, then add two cups of cabbage. Sprinkle cabbage with salt and pepper and dot with butter or margarine; add milk. Bake in an oven heated to 400 degrees for 1 hour and 15 minutes, under a loose foil tent. Be sure that the tent is loose enough so there is no steaming. Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <> on Jan 31, 1998