Creamed Fettuccine And Cabbage
|Cabbage head||1 Small|
|Onion||1 Medium, thinly sliced|
|Fennel seeds||1⁄2 Teaspoon|
|Fettuccine noodles||9 Ounce (3/4Th Of A 12 Ounce Package)|
|Heavy cream/Whipping cream / half and half||1 1⁄4 Cup (20 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
1. Remove core from cabbage; carefully remove 4 large leaves and reserve. Coarsely slice remaining cabbage, discarding any tough ribs.
2. In 5-quart Dutch oven over medium heat, melt butter or margarine. Stir in sliced cabbage, onion, salt, and fennel seeds until vegetables are coated. Cover Dutch oven; cook, stirring occasionally, until vegetables are very tender, about 30 minutes.
3. While cabbage is cooking, in saucepot, prepare fettuccine noodles as label directs; drain. Add fettuccine, cream, and pepper to cabbage mixture; over low heat, gently toss until well mixed and heated through.