Recipe - Knabrus

Onion
Cabbage, finely cut
Salt & pepper
2 tablespoon Butter

Butter a large cooking kettle well and fill with alternate layers of
cabbage and cut or sliced up onions. Cover kettle and place over low flame and steam
until vegetables are tender. Season with salt and pepper and butter.
Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts
Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini