Pureed Cauliflower and Cabbage with Green Onions and Parmesan

Categories: Cabbage, Cauliflower, Green onions, September2012, Vegetables

Ingredients

• 1/2 large head green cabbage, core cut out and cabbage chopped
• 1 1/2 T olive oil
• salt and fresh ground black pepper to taste
• 1/2 large head cauliflower, core cut out and cauliflower chopped
• 1/2 cup finely sliced green onions (scallions)
• 2 cups chicken stock (or more as needed to cover the vegetables in the pot)
• 1/2 cup finely grated Parmesan cheese (plus more to sprinkle on top for serving if desired)

Directions

1. Heat olive oil in large heavy pot, add chopped cabbage, season with salt and fresh ground black pepper, and saute cabbage over medium-low heat until it’s cooked through and starting to brown, about 15 minutes. Stir it every once in a while so it doesn’t get overly brown in some parts. Add sliced green onions and cook about 5 minutes more, until onions are softened.

2. Add chopped cauliflower, pour over enough chicken stock to cover the vegetables, and simmer until the cauliflower is very soft, probably close to 30 minutes at a low simmer.

3. Mash the ingredients together with a potato masher. You can keep the coarse texture this produces if you prefer, or use an immersion blender or food processor to puree into a finer texture. (Be careful with the hot liquid if you use a food processor.)

4. Turn heat back on under the mashed or pureed vegetable mixture in the pan and cook an additional 5-10 minutes on medium heat, or until most of the liquid has evaporated. Then stir in the finely grated Parmesan cheese, 2 T at a time so the cheese is well-combined in the mixture. Serve hot, with additional Parmesan cheese sprinkled on top if desired.

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