| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Oil |
| 1 |
lg |
Sweet onion; thinly sliced |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Head Savoy or green cabbage; cored and shredded |
| 2 |
tb |
Sugar |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Poppy seed |
| 1/4 |
lb |
Farfalle noodles; freshly cooked and drained |
INSTRUCTIONS
http://bpe.com/food/recipes/ferrary/index.html
Monthly Market Basket
Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer
In a large skillet, heat the butter and oil. Cook the onion until very
soft, about 10 minutes. Add the garlic and cabbage and cook until limp,
about 5 minutes. Stir in the sugar and continue cooking until the cabbage
turns golden-brown, about 20 minutes. Stir in the pepper and poppy seed and
toss with the farfalle.
Serves 4-6 as a first course or 2 as a main course.
Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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