| PUREED CABBAGE WITH CREAM |
This old fashioned dish is adapted from Mark Bittman's Leafy Greens.
Non-fat yogurt can be used for a lower fat version.
1 1/2 pound green cabbage, cored and roughly chopped
2 tbsp. butter
1 tbsp. minced scallions
1 cup cream (or non-fat yogurt)
a tiny grating or pinch of nutmeg
salt and freshly ground black pepper
1 tsp. lemon juice or rice vinegar
Bring a large pot of water to boil, salt it, and cook the cabbage until it
is tender but not waterlogged, about 15 minutes. Drain well. Melt the
butter in a large skillet over medium heat and cook the scallions gently.
Add the cabbage and toss to blend. Puree the cabbage mixture with a
little of the cream along with the nutmeg, and reheat gently. Add the
salt and pepper to taste, drizzle with the lemon juice or vinegar, and
serve.
Non-fat yogurt can be used for a lower fat version.
1 1/2 pound green cabbage, cored and roughly chopped
2 tbsp. butter
1 tbsp. minced scallions
1 cup cream (or non-fat yogurt)
a tiny grating or pinch of nutmeg
salt and freshly ground black pepper
1 tsp. lemon juice or rice vinegar
Bring a large pot of water to boil, salt it, and cook the cabbage until it
is tender but not waterlogged, about 15 minutes. Drain well. Melt the
butter in a large skillet over medium heat and cook the scallions gently.
Add the cabbage and toss to blend. Puree the cabbage mixture with a
little of the cream along with the nutmeg, and reheat gently. Add the
salt and pepper to taste, drizzle with the lemon juice or vinegar, and
serve.
