| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head white cabbage, in 1/2" ribbons |
| 4 |
tb |
Olive oil from Garda |
| 1 |
ts |
Cumin seeds |
| 2 |
tb |
Horseradish, freshly grated |
| 1 |
tb |
Freshly ground black pepper |
| 1 |
oz |
Speck, in matchsticks |
|
|
Juice of 1 lemon |
INSTRUCTIONS
Boil cabbage ribbons 20 minutes in lightly salted water. Drain and cool. In
a 14-inch saute pan,
heat olive oil until smoking. Add cumin, horseradish, pepper and speck and
toss to coat. Add cabbage and toss again. Cook 8 to 10 minutes until soft
and well-seasoned. Sprinkle with lemon juice and serve with sliced goose
breast.
Yield: 4 servings
Recipe by: Molto Mario MB1D10 Posted to MC-Recipe Digest V1 #593 by Sue
<suechef@sover.net> on May 03, 1997
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