Creamy red and green cabbage

Yield: 6 Servings

Measure Ingredient
1 small Head red cabbage
1 small Head green cabbage
\N \N Salt
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

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