| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1992 | 1 | Servings | ||
INGREDIENTS
| 1 | Head cabbage | |
| 1 | lb | Carrots, peeled and cut into |
| fine julienne | ||
| 1 | lb | Turnips, peeled and cut into |
| fine julienne | ||
| 1 | lb | Parsnips, peeled and cut |
| into | ||
| fine julienne | ||
| 2 | T | Unsalted butter, softened |
| 2 | T | Cider vinegar |
| 2 | T | Minced fresh dill plus dill |
| sprigs for | ||
| garnish |
INSTRUCTIONS
In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs. Serves 4. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1257
Calories From Fat: 259
Total Fat: 29.8g
Cholesterol: 61.1mg
Sodium: 1971.7mg
Potassium: 5320.4mg
Carbohydrates: 225g
Fiber: 64.1g
Sugar: 61.6g
Protein: 36.6g