1-1/2 to 2lbsgreen cabbagetrimmed, finely shredded
4tbspunsalted butter
4slicesCanadian baconcut into thin strips
1tspDijon mustard
3tbspcognac
1large onionfinely chopped
1small package cream cheese
1tbspheavy or whipping cream
3tbspchopped fresh dill
Pinchof ground cloves
Salt and freshly ground black pepper
Instructions
Cook the cabbage in boiling salted water 5 minutes; drain.
Melt 1 tbsp of the butter in a small saucepan. Add the Canadian bacon and cook over medium-high heat until the strips begin to brown. Reduce the heat to low, stir in the mustard and cognac, and cook 3 minutes. Remove from the heat.
Melt the remaining 3 tablespoons butter in a large saucepan. Add the onion and cook over medium-low heat 3 minutes. Stir in the cream cheese and heavy cream. Cook until the cheese melts. Stir in the cabbage, tossing well to coat each piece. Cook 4 minutes. Add the Canadian bacon with the pan juices; continue to cook, tossing frequently, until the cabbage is tender, about 5 minutes longer. Add dill, cloves, and salt and pepper to taste.