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@MSGID: 1:18/200@fidonet 6691322f
@CHRS: CP437 2
@PID: MBSE-BBS 1.1.1 (Linux-x86_64)
@TZUTC: -0400
@TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Melting Cabbage
Categories: Vegetables, Poultry, Herbs, Cheese
Yield: 8 servings
2 lb Head green cabbage
3 tb Olive oil` divided
1 md Onion; chopped
1 1/2 c Chicken stock
1 1/2 ts Salt; divided
1 tb + 2 ts Dijon mustard
1 ts Ground coriander
1/2 ts Caraway seeds
1/4 ts Pepper
1/4 ts Ground nutmeg
4 cl Garlic; grated or minced
Grated Parmesan cheese;
- garnish
Set oven @ 375┬║F/190┬║C.
Trim cabbage of loose leaves; cut in half. Slice each
half into four equal-sized wedges.
In a large, heavy-bottomed, oven-safe skillet, heat 1
tablespoon oil over medium heat. Sear 4 cabbage wedges
until browned on one side, about 4 minutes. Flip; sear
another 4 minutes on the second side. Remove to a large
plate or cookie sheet. Repeat with 1 tablespoon oil and
remaining 4 cabbage wedges. Set aside.
Wipe skillet dry. Add remaining 1 tablespoon oil; heat
to medium. Add onion; cook, stirring regularly, until
lightly browned, about 3-4 minutes. Add chicken stock,
Dijon mustard, 1 teaspoon salt, coriander, caraway,
pepper, nutmeg and garlic. Bring to a simmer; cook 3-4
minutes. Transfer sauce to a large heat-safe bowl.
Add seared cabbage wedges back to the skillet in a
single layer. Sprinkle with the remaining ┬╜ teaspoon of
salt. Pour the sauce evenly over the wedges. Cover; bake
30 minutes. Uncover; flip cabbage wedges and cook until
the cabbage is easy to pierce with a fork, another 10-15
minutes. Sprinkle with Parmesan cheese. Return to the
oven; bake until the cheese is melted, 2-3 minutes.
Serve hot.
Suzanne Podhaizer, St. Johnsbury, Vermont
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
MMMMM
... Greenland has 75% of the world`s supply of frostbite.
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