This recipe will be available for tasting at the pick up this week. Thanks to shareholder, Tanya Rotenberg!
Ingredients:
1 medium green cabbage, cored and thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon (heaping) grated fresh ginger
2 tablespoons butter
3/4 cups heavy cream
salt and freshly ground black pepper to taste
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon (heaping) grated fresh ginger
2 tablespoons butter
3/4 cups heavy cream
salt and freshly ground black pepper to taste
Preparation:
In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
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