Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4 inch thick slices. Bring a large stockpot of water to a boil; add 2 tsp. salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside. Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant about 2 minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has slightly thickened, about 5 minutes. Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately. Yield: 6 servings. Typed in MMFormat by email@example.com Source: Martha Stewart Magazine Dec 98 Cindy Hartlin Oakville, Ont. Canada firstname.lastname@example.org ~- ~ Digest Subscriptions/Unsubscriptions to Bobbieb1@aol.com otherwise To Unsubscribe from the MM-RECIPES list send mail to email@example.com saying unsubscribe mm-recipes THE RULES Recipes in Meal-Master Format or Plain Text only Every message to contain a recipe (unless a request) Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 478 (100%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 149.3mg||46 %|
|Sodium 14.6mg||1 %|
|Potassium 36.6mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 1g||1 %|
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Calories per serving: 478
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