Creamy Red And Green Cabbage

Directions

1. Trim both red and green cabbages, discarding tough outer leaves and core.
2. Slice into 1/4 inch thick slices. Bring a large stockpot of water to a boil; add in 2 teaspoon 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.
3. Heat butter in a large skillet set over medium heat. Add in shallot and celery seeds; cook till fragrant about 2 min. Add in cream; bring to a boil.
4. Reduce heat; simmer till cream has slightly thickened, about 5 min.
5. Add in cabbage to skillet, and season with salt and pepper. Cook cabbage till heated through, 3 to 5 min. Serve immediately.
6. Yield: 6 servings.
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