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Creamed Cabbage with Ginger and Chilies




Source of Recipe


Internet


List of Ingredients




10 servings

6 quarter-size pieces crystallized ginger
6 dried small hot red chilies
2 large heads savoy cabbage (about 3 pounds total) thinly sliced crosswise
1 ½ cups cream fraiche or whipping cream
3 tablespoons butter
1 tablespoon white wine vinegar
2 tablespoons grated orange peel
1 cup thinly sliced fresh basil leaves



Recipe



Combine ginger and chilies in medium metal bowl. Pour enough boiling water over to cover. Let stand 15 minutes. Drain, reserving ¼ cup soaking liquid. Transfer ginger, chilies and reserved soaking liquid to blender. Puree until smooth.

Cook cabbage in large pot of boiling salted water 2 minutes. Drain; rinse under cold water until cool. Drain well.

Boil cream fraiche or whipping cream, butter and vinegar in large pot until slightly thickened, about 3 minutes. Mix in chili puree. Add cabbabe and orange peel; toss until heated through. Mix in basil. Season with salt and pepper.