Philadelphia Cabbage

Having cabbage for St. Pat's Day reminded me of a cabbage dish my mom used to make a lot when I was younger.  I actually make it once in a while, too, and it's nummy.  It is absolutely taking a healthy veggie and smothering it in unhealthy stuff, but ehh, that's alright. 

Philadelphia Cabbage is what my mom always called it.  I've never met anyone else who knew what it was.  It's actually quite simple.  Cut the cabbage and boil it in salted water until it's just done - overcooking cabbage is always a no-no.  Drain the cabbage well, and put it back in the hot pot.

Then the good part: add in room temp cream cheese (real cream cheese, not the soft spread) and a tiny touch of milk. Stir it and let it melt and make a sauce for the cabbage.  It is key to also add in a pinch of caraway seeds - you can crush or grind them a little if you wish, but it's not necessary.  Salt and pepper to taste, and that's it!  Cheesy goodness.

Happy eating!