This traditional side gets a colorful update with a mix of red and green cabbages.



Ingredient Checklist


Instructions Checklist
  • Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large stockpot of water to a boil; add 2 teaspoons salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.

  • Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant, about 2 minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has slightly thickened, about 5 minutes.

  • Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.

Reviews (1)

5 Ratings
  • 5 star values: 0
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  • 3 star values: 3
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Rating: Unrated
This dish was wonderful!