Saturday, March 26, 2011

Creamed Cabbage

3 pound cabbage
4 T buter
1/2 cup of finely chopped onion
salt and pepper to taste
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of heavy cream

Preparing the creamed cabbage:
Bring a large pot of water to boil.

Pull off and discard the tough outer and blemished leaves of the cabbage. Cut out the core. Cut the cabbage into quarters. Cut each quarter into 1-inch thick slices. Cut each slice into slices 3-inches wide. Separate the cabbage pieces.
Add cut-up cabbage to pot of boiling water and cook for about 2 minutes. Drain.

In a large heavy skillet, melt the butter and add the onion and sweat until translucent.

Add the drained cabbage, salt and pepper. Sprinkle with nutmeg. Partly cover and cook about 10 minutes or until most of the liquid has evaporated.

Add cream, salt and pepper, cover and cook about 5 minutes.

Uncover and cook about 10 to 15 minutes or until the sauce has thickened somewhat and the cabbage is tender.

Serves 6 to 8


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