Herby Cabbage Sauté

  • 2 tablespoons salted butter
  • 4 – 4½ cups green cabbage, cut into slivers (this is usually a half of an average cabbage, cored)Herby Cabbage Saute
  • 2 tablespoons dry white wine, such as Chardonnay
  • 2 tablespoons heavy cream
  • 2 teaspoons Herbes de Provence
  • ½ teaspoon Savory Seasoning

Melt the butter in a medium deep skillet over rather high heat.  Add the cabbage and sauté for about 2 minutes.  Add the remaining ingredients; cover and cook over medium heat for 3 minutes.  Uncover and raise heat to high.  Sauté for 1-2 minutes until most of the liquid evaporates.  Cover and refrigerate leftovers.  Serves 4.

green chile iconA tablespoon or two of drained green chile can be added right at the end of cooking.

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