My F&W
quick save (...)
Cabbage with Parsley Cream
© Raymond Hom

Cabbage with Parsley Cream

  • SERVINGS: 4 first-course servings
  • FAST

Cabbage-leaf rolls simulate the pointed cabbage heads that Claus Henriksen uses at Dragsholm Slot.

  1. 1/2 cup packed parsley leaves
  2. 1 hard-cooked egg, chopped
  3. 3 tablespoons cider vinegar
  4. 1/4 cup vegetable oil
  5. Salt
  6. 8 large Savoy cabbage leaves, halved lengthwise and center ribs discarded
  7. 2 quarts water
  8. 4 tablespoons unsalted butter
  9. Thinly sliced scallions, assorted sprouts and extra-thin rye crisps, for serving
  1. In a blender, combine the parsley, egg, vinegar and oil and puree. Season with salt.
  2. In a medium saucepan, combine the water, butter and a large pinch of salt and bring to a boil. Add the cabbage leaves, cover and simmer over moderate heat, stirring occasionally, until tender, about 4 minutes. Drain the cabbage leaves and pat dry.
  3. Tightly roll up the leaves and arrange the rolls on plates. Season lightly with salt and top with the parsley sauce. Garnish with the scallions and sprouts and serve right away with rye crisps.

Suggested Pairing

Fragrant, minerally Pinot Grigio.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.