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CarbsPerServing:
10 Effort:
Average
Ingredients:
6 Quarter-size pieces crystallized ginger
6 dried small hot red chilies
2 large heads savoy cabbage (about 3 pounds total), thinly
sliced
crosswise
1 1/2 cups whipping cream
3 tablespoons butter
1 tablespoon white wine vinegar
2 tablespoons grated orange peel (optional)
1 cup thinly sliced fresh basil leaves
Direction:
Combine ginger and chilies in medium metal bowl. Pour enough
boiling
water over to cover. Let stand 15 minutes. Drain, reserving
1/4 cup
soaking liguid. Transfer ginger, chilies and reserved soaking
liquid
to blender. Puree until smooth. Cook cabbage in large pot of
boiling
salted water 2 minutes. Drain, rinse under cold water until
cool.
Drain well. Boil whipping cream, butter, and vinegar in large
pot
until slightly thickened, about 3 minutes. Mix in chili puree.
Add
cabbage and orange peel; toss until heated through. Mix in
basil.
Season with salt and pepper.
***
For
Details about Ingredients , check your nearest American Store
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