Description
Recipe adapted from Molly Wizenberg.
Ingredients
- 1 head (about 1 1/2 Lb. Size) Small Green Cabbage
- 3 Tablespoons Butter
- ¼ teaspoons Salt
- ⅔ cups Heavy Cream
- 1 Tablespoon Fresh Lemon Juice
Preparation
Prepare cabbage by washing well and removing any bruised or wilted leaves. Cut cabbage into quarters, and then into eigths, taking care to keep a little bit of the core in each wedge.
In a large skillet, melt butter over medium-high heat. Add cabbage wedges in a single layer. Cook undisturbed for 5 minutes until nicely browned. Using tongs, carefully turn the wedges onto their other cut side and brown 5 minutes. Sprinkle with salt, then add cream. Cover the pan and reduce heat to low.
Cook at a gentle simmer for 40 minutes until very tender. Serve immediately with additional salt and pepper.
