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Braised Napa Cabbage with Mushrooms and Gorgonzola
http://www.seriouseats.com/recipes/2012/12/braised-napa-cabbage-wi...
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Ingredients
categorized
original
3 tablespoons unsalted butter, divided
10 ounces brown button mushrooms, wiped clean with a damp paper towel and sliced (about 4 cups loosely packed sliced mushrooms)
2 medium shallots, peeled and thinly sliced (about 1/2 cup)
1 teaspoon chopped fresh thyme leaves
3 tablespoons dry sherry, vermouth or white wine
Kosher salt and freshly ground black pepper
1 large Napa cabbage, core removed, halved lengthwise then sliced into ribbons (about 2 quarts chopped cabbage)
3 tablespoons heavy cream
1/4 cup crumbled Gorgonzola or other mild blue cheese such as Humboldt Fog
1 tablespoon chopped fresh parsley leaves
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Button mushrooms, brown
(
10
ounces
)
Napa cabbage, large
(
1
)
Parsley, fresh leaves
(
1
tablespoon
)
Shallots, peeled and thinly sliced (about 1/2 cup), medium
(
2
)
Thyme, fresh leaves
(
1
teaspoon
)
Cooking & Baking
Kosher salt and freshly ground black pepper
(
1
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Gorgonzola or other mild blue cheese such as humboldt fog
(
1/4
cup
)
Heavy cream
(
3
tablespoons
)
Beer, Wine & Liquor
Sherry, dry
(
3
tablespoons
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
26.2
Rating
1-100
12
Tweets
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Recipe Stats
Published December 12, 2012 (2 months ago).
29 people saved this recipe.
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