Food Cape Breton Creamed Cabbage Yankee Magazine • February 9, 2005 • Add Comment 0.00 avg. rating (0% score) - 0 votes Cape Breton Creamed Cabbage Yield: Makes 4 to 6 servings. Ingredients 1 small cabbage salt and pepper, to taste 2 tablespoons vinegar 2 tablespoons butter 1 egg 1 cup cream Instructions Cut up cabbage and steam until tender (under 10 minutes). Drain, then season with salt, pepper, vinegar, and butter. Beat egg and cream, and stir into the cabbage mixture, reheating briefly to just warm. Do not boil!