Creamed Cabbage With Red Onion

photo by Dr. Jenny




- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 cups cabbage
- 1 red onion
- 1 garlic clove, minced
- 1 1⁄2 cups cream
- 1 -2 teaspoon salt
- white pepper
- 1 -2 teaspoon sugar
- 1 tablespoon lemon juice
directions
- Chop cabbage into rough dice. Shred onion.
- In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.
- Reduce heat, allow to simmer until tender.
- Correct seasoning with salt, pepper, sugar and lemon juice to taste.
- Serve with Meatballs and a spoonful of lingonberry jam.
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Reviews
-
Decadent and oh so delicious! We loved this recipe. It was so easy to make (made on St. Patty's Day) and was so creamy that the sauce also covered some of the fish we were having as a main entree. We were grateful as this improved a rather lackluster main dish. The only change we made was to finely dice the red onion versus grating it. I loved it and would have it again. Thanks, Diner! Made for Rookie Tag Spring 2013.
-
This was so delicious! I made this exactly as posted, except I diced the red onion, rather than shredding it. The flavor was mild, yet very tasty. I seasoned this very well with the white pepper and salt. This was also quite easy to put together. I served this with corned beef for a nice change of pace. I will be making this again!
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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