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Warm Cabbage Hearts with Creme Fraiche

Source

Cooking With the Seasons by Monique Jamet Hooker

Ingredients

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2 quarts Water
2 small heads Green Cabbage (or 1 large head) outer leaves removed to the heart (core), quartered and thinly sliced
1⁄2 c. Fresh Parsley Chopped
1 large Onion thinly sliced
1 1⁄2 c. Creme Fraiche (or sour cream)
Salt
Pepper

Directions ( Default | Numbered )

In a deep saucepan, bring water to boil, then lower heat to a simmer.

Blanch cabbage leaves (submerge in water) for 5 minutes.

Drain and cool for 5 minutes.

In a serving bowl, combine cabbage hearts, parsley, onion and creme fraiche.

Toss until the hearts are coated.

Season with salt and pepper and serve warm.

  1. In a deep saucepan, bring water to boil, then lower heat to a simmer.
  2. Blanch cabbage leaves (submerge in water) for 5 minutes.
  3. Drain and cool for 5 minutes.
  4. In a serving bowl, combine cabbage hearts, parsley, onion and creme fraiche.
  5. Toss until the hearts are coated.
  6. Season with salt and pepper and serve warm.

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