Turnip Rooted Cabbage
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Turnip rooted cabbage root
- Water
- Butter
Instructions
- Cut the root into slices an inch thick. Peel off the rind from each slice. Boil the slices in a large quantity of water until tender. Serve hot with melted butter poured over it.