Here is further proof of my love for cabbage! Thinly-sliced green cabbage slowly simmered in milk until tender and soft is tossed in a super creamy sauce made of sour cream, poppy seeds, Dijon mustard, thyme and Parmesan cheese. Tangy, salty and melt-in-your mouth delicious!
I’m convinced cooking cabbage in milk (or cream) brings out its natural sweetness and mellows the harsh flavor and smell that cruciferous vegetables are famous for.You may be tempted to make it without Parmesan cheese – but don’t! I did and it fell flat. The Parmesan gives it a much needed boost that brings the flavors together and acts as a thickener for the sauce helping it cling to the noodle-like cabbage.
1. In a large skillet saute onion in a few tablespoons oil until tender, add garlic and saute until fragrant.
2. Add milk and cabbage, season with salt and pepper, simmer slowly 15 minutes with a lid on until cabbage is tender, stirring once or twice.
3. Meanwhile in a large bowl whisk together sour cream, mustard, poppy seeds, Parmesan cheese, thyme and season to taste with salt and pepper.
4. Drain cabbage in a colander and add to bowl, toss well and serve immediately.
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