Tuesday Treat - My Mother's Creamed Cabbage

I am sorry this is so late. Our power kept going on and off this morning so we turned the computer off until it seemed like the power was going to stay on for good. So far it seems to be doing so - keep your fingers crossed!

If you remember from my post about the delicious pork tortillas I posted on Sunday I mentioned my mother's creamed cabbage. This is a side dish she served all the time and I just love it. I made it a bit differently here because I  a.) don't like scallions and b.) was too lazy to hand grate the cabbage but it still makes a very yummy dish!

For this recipe I put a small head of cabbage through my food processor. My mother would have grated it on a hand grater on the side with the little holes. Then you take the cabbage, sprinkle it liberally with salt and let it sit in a colander for about an hour to drain.

 While the cabbage is sitting take a small can of evaporated milk, pour it into a measuring cup and add about a 1/4 cup of white vinegar. (This will make the creamed cabbage quite vinegary but that is how the hubby likes it. If you prefer things less tart add less vinegar. You just need the milk to curdle.)

Then squeeze the cabbage to get the water out. Then you put the cabbage in a bowl.

Now it gets a little fuzzy. My mother (and me for that matter) was never much for accurate measurements and this recipe is a true "to taste" kind of dish. The idea is to get the cabbage moist but not too wet.  I added about 3/4s of the curdled evaporated milk and about 1/2 cup of mayonnaise.  

If you like scallions here is where you can add a chopped scallion for color and taste.
I just love this creamed cabbage even more than traditional cole slaw.

I make it any time I want a tart side dish and it brings me memories of my mother at the same time.  It is perfect with barbecue as I mentioned in the tortilla post...

and it is also good with a sandwich and chips! I hope you enjoy this variation on tradition.