0 recipes from contoocook and beyond


l tbsps. butter
2-l/2 cups packed coarsely chopped cabbage
2 cups small cauliflower florets
l/2 cup finely chopped peeled russet potato
2/3 cup milk
Melt butter in large nonstick skillet over med-low heat. Add cabbage and cauliflower and stir until cabbaqge wilts, about 3 mins. Stir in potato. Increase heat to medium. Add milk and simmer until veggies are tender and milk is reduced to sauce consistency and coats veggies, stirring occasionally, about l0 mins. Season to taste with s&p.
Serves 4 Bon Appetit May l996

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