Corn And Cabbage Combo
|Fresh corn ears/One 10 ounce package frozen whole kernel corn||3 , frozen|
|Shredded cabbage||2 Cup (32 tbs)|
|Chopped onion||2 Tablespoon|
|Cream style cottage cheese||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Remove the husks and silks from ears of corn; rinse.
Cut off tips of kernels, holding knife at angle.
Scrape cobs with dull edge of knife.
In covered saucepan cook corn in small amount of boiling salted water till done, 5 to 8 minutes. (Or, prepare frozen corn according to package directions.)
In covered saucepan cook cabbage in small amount of boiling salted water till tender, about 7 minutes; drain.
In large saucepan cook onion in butter till tender but not brown.
Stir in cottage cheese, sour cream, Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook and stir till cottage cheese begins to melt.
Combine half the cottage cheese mixture with the corn and the remaining half with the cabbage.
Arrange cabbage around outside of skillet; fill center with corn.
Garnish with green pepper ring and carrot curl in center