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Add a photoServings: 6
Ingredients
- 1 sm Head red cabbage
- 1 sm Head green cabbage Salt
- 4 Tbsp. Unsalted butter
- 1 x Shallot, peeled and chopped
- 1 1/2 tsp Celery seeds
- 1 c. Heavy cream Freshly grnd pepper
Directions
- Trim both red and green cabbages, discarding tough outer leaves and core.
- Slice into 1/4 inch thick slices. Bring a large stockpot of water to a boil; add in 2 teaspoon 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.
- Heat butter in a large skillet set over medium heat. Add in shallot and celery seeds; cook till fragrant about 2 min. Add in cream; bring to a boil.
- Reduce heat; simmer till cream has slightly thickened, about 5 min.
- Add in cabbage to skillet, and season with salt and pepper. Cook cabbage till heated through, 3 to 5 min. Serve immediately.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 135 | 72% |
| Total Fat 15.33g | 19% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 27mg | 1% |
| Potassium 440mg | 13% |
| Total Carbs 12.48g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.96g | 4% |
| Protein 3.28g | 5% |
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