WHY THIS RECIPE WORKS The French have been cooking the simple but elegant dish of cabbage in cream for ages, and when we tried it, tasters loved the sophisticated blend of flavors, complemented by the slight
residual crunch of the cabbage. To cut the richness of the cream, we incorporated lemon juice (for its acidity) and shallot (for its subtle, sweet onion flavor). The cabbage needed only minutes to braise in the skillet before it was ready to serve. You will need a 12-inch skillet with a tightfitting lid for this recipe.

Serves 4

Total time: 25 minutes

INGREDIENTS

• ½ head green cabbage, cored and sliced thin (4 cups)
• ¼ cup heavy cream
• 1 shallot, minced
• 1 teaspoon lemon juice
• Salt and pepper

PREPARATION

1. Bring cream, shallot, and lemon juice to simmer in 12-inch skillet over medium heat.
2. Add cabbage and toss to coat.
3. Cover and cook, stirring occasionally, until cabbage is wilted but still bright green, 7 to 9 minutes.
4. Season with salt and pepper to taste.
5. Serve.