Creamy Maced Cabbage
I like cabbage in a lot of different applications, but I find that a lot of them are slightly sweet, and I was not in the mood for sweet cabbage tonight. This was not. It was creamy, smooth, and well spiced, but not sweet. The original recipe was from Epicurious, but I changed things up a bit. I used *real butter*, and I think it makes a big difference, although I'm sure this would be good with margarine, too. Just not quite so special.
A chunk of butter (Enough to saute the cabbage in.)
1 big head of green cabbage, quartered, cored, cut into 1/4 inch shreds
1 onion, chopped or cut into shreds - I used a medium vidalia onion, but it's mild in this, so use as much as you want
1 potato, peeled and finely chopped
2 cups milk
Mace, salt, and pepper to taste. (I used mace, but I'm sure other spices would be great, too.)
Corn starch (maybe)
Melt butter in a huge skillet or pan over medium-low heat. Add the cabbage and onion and let simmer until they wilt and shrink a little, stirring occasionally. Add the potato and cook for a couple of minutes. Add the milk, turn the heat up, add salt, pepper, and mace to taste. Let the milk simmer with the cabbage and spices, and eventually, the milk will start to thicken into a sauce. If it doesn't thicken enough, add a little bit of corn starch to help the sauce along. Swoon.
A chunk of butter (Enough to saute the cabbage in.)
1 big head of green cabbage, quartered, cored, cut into 1/4 inch shreds
1 onion, chopped or cut into shreds - I used a medium vidalia onion, but it's mild in this, so use as much as you want
1 potato, peeled and finely chopped
2 cups milk
Mace, salt, and pepper to taste. (I used mace, but I'm sure other spices would be great, too.)
Corn starch (maybe)
Melt butter in a huge skillet or pan over medium-low heat. Add the cabbage and onion and let simmer until they wilt and shrink a little, stirring occasionally. Add the potato and cook for a couple of minutes. Add the milk, turn the heat up, add salt, pepper, and mace to taste. Let the milk simmer with the cabbage and spices, and eventually, the milk will start to thicken into a sauce. If it doesn't thicken enough, add a little bit of corn starch to help the sauce along. Swoon.
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