Creamy red and green cabbage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head red cabbage |
| 1 | small | Head green cabbage |
| Salt | ||
| 4 | tablespoons | Unsalted butter |
| 1 | Shallot, peeled and minced | |
| 1½ | teaspoon | Celery seeds |
| 1 | cup | Heavy cream |
| Freshly ground pepper | ||
Directions
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@...
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~ 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