2 c. shredded cabbage
1 small onion, chopped
1 tbsp. butter
1 1/2 c. water
1 qt. milk
salt and pepper to taste

Sauté onion in butter. Add cabbage and water. Cover pan. Cook until cabbage is tender-crisp. Add milk. Bring almost to boiling; remove from heat (may set pan over hot water). Add salt and pepper. Serve with crackers or croutons.