Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Kenmare Creamed Cabbage

Submitted by: Mary on 02/25/2004
1709 views
2.80 avg rating
156 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 Firm cabbage
1 C Heavy cream
salt & pepper

Freshly grated nutmeg
1 t Xanthan gum
1 T Butter

Directions

Cut the cabbage down the middle, then into six if it is large or four if it is small.



Plunge into a saucepan of boiling water and cook for 5 minutes. Drain and run under the cold water (this takes away the cabbagey smell!).



Drain again and slice across the grain into 1/4 inch strips.



Put a tablespoon of butter into a saucepan and when it has melted add the shredded cabbage. Toss it well and keep stirring all the time. Add salt & pepper and a dash of grated nutmeg. Add the cream, stir again and let it simmer.



Put a lid on the saucepan and let it simmer for about 1/2 hour. Add the xanthan gum, a little at a time until desired thickness has been reached. Stir well and serve.

Servings

6

Calories

6.5

Time to prepare

25 minutes

Difficulty

Easy
 

Comments

 
 
Search