Ingredients
4
4 servings
- •1 pound savoy cabbage, stalk removed
- •2 tablespoons unsalted butter, or more as needed
- •2 shallots, finely chopped
- •1 teaspoon confectioners' sugar, or to taste
- •1 tablespoon creamed horseradish
- •0.5 cup heavy whipping cream
- •salt and freshly ground black pepper to taste
- •cayenne pepper to taste
- •freshly ground nutmeg to taste
- •2 ripe pears - peeled, cored, and cubed
Instructions
- Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
- Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 265
- Carbohydrate: 29g
- Fat: 17g
- Fiber: 7g
- Protein: 4g
- Sugar: 14g
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