| |
 |
Astoria Cabbage
The Astoria was one of Phil's favorite restaurants when he lived in Lynchburg. This
recipe, shared with him as a birthday present, was one of the Astoria's many distinctive
side dishes.
| 1/3 head of cabbage |
1/2 c. vegetable stock |
| 1 T. butter |
1 T. ground cumin |
| 1 T. carraway seed |
1 pinch salt |
- Preparing the cabbage entails discarding tough or wilted outer leaves and trimming
away the core. We "shred" by cutting the head into more manageable wedges and
slicing them, every 1/4 to 1/2 inch.
- Heat the stock in a large skillet. Add the cabbage and toss thoroughly.
Cover the skillet tightly and "steam" for 10 minutes.
- Add the butter and seasonings, stir, and serve.
4 servings
|
