Cabbage with Parsley Cream

Name: Cabbage with Parsley Cream
Ingredients: 1/2 cup packed parsley leaves; 1 hard-cooked egg, chopped; 3 tablespoons cider vinegar; 1/4 cup vegetable oil; Salt; 8 large Savoy cabbage leaves, halved lengthwise and center ribs discarded; 2 quarts water; 4 tablespoons unsalted butter; Thinly sliced scallions, assorted sprouts and extra-thin rye crisps, for serving

9 ingredients

8 steps

Ingredients

1/2 cup packed parsley leaves
1 hard-cooked egg, chopped
3 tablespoons cider vinegar
1/4 cup vegetable oil
Salt
8 large Savoy cabbage leaves, halved lengthwise and center ribs discarded
2 quarts water
4 tablespoons unsalted butter
Thinly sliced scallions, assorted sprouts and extra-thin rye crisps, for serving

Directions

1

In a blender, combine the parsley, egg, vinegar and oil and puree.
2

Season with salt.
3

In a medium saucepan, combine the water, butter and a large pinch of salt and bring to a boil.
4

Add the cabbage leaves, cover and simmer over moderate heat, stirring occasionally, until tender, about 4 minutes.
5

Drain the cabbage leaves and pat dry.
6

Tightly roll up the leaves and arrange the rolls on plates.
7

Season lightly with salt and top with the parsley sauce.
8

Garnish with the scallions and sprouts and serve right away with rye crisps.