Info
- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
The World’s #1 Collection of Cookbook Recipes Online
Hot Slaw
Cookbook
Yield : Serves 8
Ingredients
- 2 cups heavy cream
- ¼ pound butter
- 1 small head white cabbage, cored, and thinly sliced (about 4 cups)
- ½ red bell pepper, cut into julienne
- 1½ tablespoons Creole mustard
- Salt and freshly milled pepper
- 1 tablespoon chopped parsley
Directions
Place the cream in a saucepan and reduce by one half over moderate heat.
In a large pot, melt the butter over moderate heat. Add the cabbage and toss to coat with the butter. Fold in the red pepper julienne. Continue to cook until the cabbage begins to wilt.
In a bowl, whisk the mustard into the reduced cream. Season the cabbage with salt and pepper to taste. Fold in the cream mixture and sprinkle with the chopped parsley.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
333 kcal
8 % daily value
72 % daily value
12 % daily value
222 mg
18 mg
3 g
3 g
2 g
7 g
112 mg
363 mg
21 g
34 g
3 % daily value
