Cabbage with Parsley Cream

1. 1

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

2. 2

   Season with salt.

3. 3

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

4. 4

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

5. 5

   Drain the cabbage leaves and pat dry.

6. 6

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

7. 7

   Season lightly with salt and top with the parsley sauce.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.