Recipe: Cabbage in Cream (veganizable)

Who doesn't love cabbage?

“From my cousin Vaclav Koudelka in Lubacovice”—Pat Kriska

CABBAGE IN CREAM

½ stick butter

1 medium head cabbage, tough outer leaves removed, cored, and chopped

1 C heavy cream

Salt, pepper, to taste

1 medium onion, chopped

1 tsp paprika

In a saucepan large enough to hold all the cabbage, sauté onion in butter until tender. Add cabbage and cook over low heat until cabbage is just tender. Stir in cream and continue to cook only until cream is heated. Stir in seasonings and serve at once.

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To veganize, use Earth Balance® or other butter substitute, and Silk® Almond Milk rather than cream.

Mr. Big Food has veganized a number of recipes that call for traditional white sauces. We taste no real difference between real butter and cream, and Earth Balance and Silk Almond Milk. I love butter and cream, but a little less cholesterol won't do me any harm!