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Cabbage and Bean sprouts




Source of Recipe


1948


List of Ingredients




4 C shredded cabbage (about 1 1/2 pounds)
1 C boiling water
1 bouillion cube
1 large onion, sliced thin
2 T butter,or oil
2 tsp salt, Omit if boullion is enough salt for you
1 tsp celery salt or a little crushed celery seed
2 C canned or quick frozen bean sprouts (or fresh if desired)

Recipe



Saute onion in butter until tender and lightly yellow, stirring occasionally to keep from sticking. Add water and boullion, salt and celery salt. Add cabbage and cover kettle. Cook about 5 minutes, stirring occasionally . Drain the bean sprouts and add, mix well and cook 3-5 minutes longer, just until cabbage is almost tender. It should remain crisp. Serve as soon as ready, and do not drain-the cooking liquid is both delicious and vitamin rich.