Coastal Carolina Cabbage

​This is an adaptation of an old Lowcountry recipe. It provides a mayonnaise-free variation on modern cole slaw, and in our estimation is more interesting than typical cooked cabbage.  

​INGREDIENTS
​1/2 head green cabbage
​3/4 milk
​1/2 cup cream
​4 tablespoons butter
1/4 cup vinegar
​1 teaspoon cumin seeds
​Salt and pepper to taste
1 dash hot sauce

DIRECTIONS
​Shred the cabbage. Place in a large pot on top of the stove. Add the milk and cream and heat through over medium heat. Add the butter. While it is melting, toast the cumin seeds in a small hot pan over medium-high heat, stirring 1-2 minutes until they begin to smoke.  Add them to the pot and stir. Cook the mixture about 20 minutes. Remove from stove and add the vinegar, salt and pepper, hot sauce. Do not reheat. Toss briefly and serve at once.