All Recipes Best Recipe Side Dish Vegetables

Ingredients

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 ½ 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

Nutrition Info

265.1 calories carbohydrate: 28.5 g cholesterol: 56 mg fat: 17.1 g fiber: 6.8 g protein: 3.8 g saturatedFat: 10.6 g servingSize: - sodium: 361.6 mg sugar: 14.3 g transFat: : - unsaturatedFat: : -

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.

4 servings

Savoy cabbage is blanched, lightly caramelized, and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.