Instructions: Trim both red and green cabbages, discarding tough outer leaves and core.

Slice into 1/4 inch thick slices. Bring a large stockpot of water to a boil; add 2 tsp. salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.

Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant about 2 minutes. Add cream; bring to a boil.

Reduce heat; simmer until cream has slightly thickened, about 5 minutes.

Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.

Yield: 6 servings.

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