Shredded Cabbage, from " Four Great Southern Cooks".

This is Mrs. Beatrice Mize's recipe. I have not adapted it. Mrs. Mize, like the other three Great Southern Cooks, was black. Her grandmother was a Cherokee Indian, and the photo of Mrs. Mize in the cookbook shows her wearing her ancestor's beaded headband. Mrs. Mize was born in 1893, and through her life she worked for her family at their Dew Drop Inn in Georgia, and later as a private cook for Atlanta's elite.


Shredded Cabbage

One small cabbage-(I used half a medium sized purple cabbage).
One teaspoon of salt
One teaspoon of sugar
Two tablespoons of butter
One egg, beaten
One tablespoon vinegar.
Fresh ground black pepper to taste

Grate the cabbage.( I used a food processor). Place cabbage in a sauce pan, cover with water. Add salt and the sugar and bring to a boil. Reduce the heat and simmer cabbage until it is soft. Drain off the water, then put the cabbage back in the saucepan and add the butter.

Beat the egg with the tablespoon of vinegar added. Add to the cabbage which should have cooled a little, and simmer on low a few minutes, stirring with a wood spoon.
Season to taste with pepper and serve. Four portions. ( I did add a little more salt and another pat of butter).

I think this would go well with fried chicken, or a pork loin.

"Four Great Southern Cooks "was published by Dubose Publishing in Atlanta in 1980. Copies sell for upwards of $50.00 on Bookfinders. It is worth the price.