Description
Thin green cabbage ribbons cooked until tender and coated in a garlic, cream and Parmesan sauce.
Ingredients
Scale
- 1 head Small green cabbage, about 2 lb before coring, thinly sliced
- 3 tablespoons Unsalted butter, divided
- 1/2 teaspoon Fine salt
- 2 cloves Garlic cloves, minced
- 3/4 cup Heavy cream
- 3/4 cup Parmesan, finely grated
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Core one small about-2-lb green cabbage and slice quarter-inch ribbons; measure 3 tbsp butter, ½ tsp salt, 2 garlic cloves, ¾ cup cream, ¾ cup finely grated Parmesan and ¼ tsp pepper.
- Melt 2 tbsp butter in wide deep pan over medium heat. Add cabbage in batches with ½ tsp salt, turning until tender and most released water evaporates, about 12–15 minutes or longer if crowded.
- Add remaining 1 tbsp butter and 2 minced garlic cloves, stir about 1 minute. Add ¾ cup cream and gently simmer 2–3 minutes to lightly reduce.
- Off heat stir in ¾ cup finely grated Parmesan in two additions, add ¼ tsp pepper, taste and divide among four side plates.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate; 12–15-minute cabbage wilting plus cream and Parmesan finishing in wide pan. Moisture or batch count may extend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: One quarter of cooked pan as a side; actual cooked volume/weights pending