CREAMED CABBAGE

This is a great recipe for cabbage from an Enola Prudhomme cookbook (sister of Paul Prudhomme)!!

1 Small head cabbage, coarsely chopped (about 6 cups)
2 T reduced-calorie margarine
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery

1 10-1/2 oz. can reduced-calorie cream of mushroom soup
1 cup evaporated skim milk
1/2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. minced fresh garlic

1/8 tsp. paprika
1/8 tsp. coarsely ground black pepper

     Preheat the oven to 350 degrees F.
     Place the cabbage in a large bowl and add enough water to cover;  let soak for a few minutes to clean the cabbage, then drain and place in a 1-1/2 quart baking dish that has been sprayed with PAM.  Set aside.
     In a medium saucepan over high heat, melt the margarine and add the onions, bell pepper, and celery.  Cook, stirring, for 5 minutes.  Add the next 5 ingredients and cook for 5 minutes, stirring often.  Remove from heat and pour over the cabbage.  Sprinkle with the paprika and black pepper.  Bake for 30 minutes.

Makes 6 servings.  Each serving:  92 calories, 2 gm fat