Cream-Braised Cabbage with Lemon and Shallots

Name: Cream-Braised Cabbage with Lemon and Shallots
Cuisine: Europe, French
Ingredients: 1/4 cup, heavy cream; 1 teaspoon, lemon juice from 1 small lemon; 1 , small shallot, minced; 1 pound, green cabbage (1/2 medium head), cut into 1/4-inch shreds (about 4 cups); , Salt and ground black pepper

Side Dishes
Europe
French
Fruits & Vegetables
Vegetables
Vegetarian
Quick

Appears in Cook's Illustrated September/October 1996

A quick braise-sauté creates cabbage that is crisp-tender and flavorful.

SERVES 3 to 4

TIME 15 minutes

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