| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1992 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
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 |
tb |
Unsalted butter; softened |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
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
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