Creamed Cabbage with Ginger and Chilies
6Quarter-size pieces crystallized ginge
6 dried small hot red chilies
2 large heads savoy cabbage (about 3 pounds total), thinly sliced crosswise
1 1/2 cups whipping cream
3 tablespoons butter
1tablespoon white wine vinegar
2 tablespoons grated orange peel (optional)
1 cup thinly sliced fresh basil leaves
How to Prepare:
Combine ginger and chilies in medium metal bowl. Pour enough boiling water over to cover. Let stand 15 minutes. Drain, reserving 1/4 cup soaking liguid. Transfer ginger, chilies and reserved soaking liquid to blender. Puree until smooth. Cook cabbage in large pot of boiling salted water 2 minutes. Drain, rinse under cold water until cool. Drain well. Boil whipping cream, butter, and vinegar in large pot until slightly thickened, about 3 minutes. Mix in chili puree. Add cabbage and orange peel; toss until heated through. Mix in basil. Season with salt and pepper.
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.