Cabbage Wedges w/Cream Sauce
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/cabbagerecipes/r/bl40628d.htm
Cabbage Wedges w/Cream Sauce
1 medium head of cabbage, about 1 1/2 pounds
2 cups beef broth
2 eggs, beaten
3/4 cup half-and-half
1/2 teaspoon salt
dash pepper
dash nutmeg
3 tablespoons olive oil
3 tablespoons white wine vinegar
2 teaspoons sugar
ground sweet paprika
Cut cabbage into 8 wedges; wash.
Place in a large saucepan or kettle.
Add beef broth and simmer, uncovered, until tender.
Drain and keep cabbage warm.
Combine eggs, cream, salt, pepper, and nutmeg.
In top of double boiler heat olive oil, vinegar, and
sugar over direct heat.
Stir hot mixture into the egg mixture then return to
top of double boiler. Cook mixture over simmering water,
stirring constantly, until thickened.
Put cabbage in a warm bowl or serving platter; pour
sauce over cabbage wedges.
Sprinkle with paprika.
Makes 4 servings.
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