Yield: 6 Servings
|1 small||Head red cabbage|
|1 small||Head green cabbage|
|4 tablespoons||Unsalted butter|
|1 \N||Shallot, peeled and minced|
|1½ teaspoon||Celery seeds|
|1 cup||Heavy cream|
|\N \N||Freshly ground pepper|
Trim both red and green cabbages, discarding tough outer leaves and core.
Slice into ¼ inch thick slices. Bring a large stockpot of water to a boil; add 2 tsp. salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.
Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant about 2 minutes. Add cream; bring to a boil.
Reduce heat; simmer until cream has slightly thickened, about 5 minutes.
Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately. Yield: 6 servings.
Typed in MMFormat by cjhartlin@... Source: Martha Stewart Magazine Dec 98
Cindy Hartlin Oakville, Ont. Canada cjhartlin@...
~ Digest Subscriptions/Unsubscriptions to Bobbieb1@... otherwise To Unsubscribe from the MM-RECIPES list send mail to majordomo@... saying unsubscribe mm-recipes THE RULES Recipes in Meal-Master Format or Plain Text only Every message to contain a recipe (unless a request) Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 20, 1998