Recipe: Creamed Cabbage and Cauliflower

"It's low-fat milk, not cream, that gives this delicious side dish it's richness. Try it with poached, grilled or roasted salmon steaks."

"Creamed" Cabbage and Cauliflower

1 Tbl. butter
2 1/2 c., packed, coarsely chopped savoy cabbage
2 c. small cauliflower florets
1/2 c. finely chopped peeled russet potato
2/3 c. low-fat (1%) milk
Pinch of ground mace or ground nutmeg (don't omit)

Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes, Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace (or nutmeg), salt and pepper and serve. Serves 4 Bon Apetit 1996