Cabbage with Cream

The cabbage can be cut and stored in an airtight container or plastic bag in the refrigerator up to 1 day ahead. Pat dry again before cooking, as it will release moisture during storage.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cream sauce will thicken upon cooling. Reheat gently in a skillet over medium-low heat, adding a splash of cream or milk to restore the proper consistency. Do not microwave, as it will make the cabbage watery.