| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dupree |
84 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; sliced |
| 2 |
c |
Chicken broth |
| 1 |
|
Cabbage; cored and cut into 8 |
| 1 |
tb |
Thyme leaves |
| 3 |
tb |
Butter; optional |
|
|
Salt and pepper |
INSTRUCTIONS
In a large skillet heat olive oil over medium heat. Add onion and cook
until golden, about 10 to 12 minutes. In a large pot bring chicken stock to
a boil. Add sauteed onion, cabbage, thyme, butter, and salt and pepper to
taste. Reduce heat and simmer, covered, until cabbage is tender, 15 to 20
minutes.
Recipe By : Nathalie Dupree
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:24:47 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”