- 2 tablespoons butter
- 4 cups shredded cabbage
- 1 green pepper, cut into thin strips
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (3 ounces) PHILADELPHIA® Cream Cheese, cubed and softened
- Melt butter in a large skillet; add cabbage and green pepper and toss to coat. Stir in water, salt and pepper. Cover; simmer for 8-10 minutes or until cabbage is tender. Add cream cheese; stir until melted. Yield: 4-6 servings.
Reviews for Skillet Cabbage(4)
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At first I was a little hesitant to add the cream cheese, but am glad I did (I only used half of the package of cream cheese and used 4 tbsp of water vs. 2 so the cheese wasn't too thick). I will definitely make this again the way I did and maybe add a little onion and celery. Yummy!
Everyone in my family loves this. My mom liked it enough to ask for the recipe, which is something she never does. We like it just the recipe is written but I've also substituted onions when I didn't have green peppers and it was still good.
I left out the cream cheese and green pepper and added a little vinegar and sugar to the water. Hubby said it was the best cabbage he ever ate. Next time I'll do the cream cheese, which I didn't have in the fridge this time.
I left out the green pepper and the cream cheese~and it was still delicious!!!