1 small head of cabbage, chopped into thin strips.About 1/4 cup creamOlive oilGarlicSalt and pepper to tasteParmesan cheese
Bread crumbs, mushrooms (optional)
Creamed cabbage is better than it sounds, and quick and easy too!
Heat a frying pan over medium. Coat with olive oil. When hot, add in cabbage strips. Sauté until mostly soft, then sprinkle with salt and pepper. Finally, add the cream, just enough to coat the bottom of the pan. Let it simmer a little bit and then stir until the liquid is a bit sticky and coats the cabbage. Serve with finely grated parmesan on top. (You can also sauté mushrooms in with the cabbage; add them about halfway through since they cook much faster. Bread crumbs can be nice sprinkled on with or in place of the parmesan.)
B.O. Customer Megan’s grandmother, by way of Megan!
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2011.