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6 Quarter-size pieces crystallized ginger
6 dried small hot red chilies
2 large heads savoy cabbage (about 3 pounds total), thinly sliced crosswise
1 1/2 cups whipping cream
3 tablespoons butter
1 tablespoon white wine vinegar
2 tablespoons grated orange peel (optional)
1 cup thinly sliced fresh basil leaves
How To Prepare:
Combine ginger and chilies in medium metal bowl. Pour enough boiling water over to cover. Let stand 15 minutes. Drain, reserving 1/4 cup soaking liguid. Transfer ginger, chilies and reserved soaking liquid to blender. Puree until smooth. Cook cabbage in large pot of boiling salted water 2 minutes. Drain, rinse under cold water until cool. Drain well. Boil whipping cream, butter, and vinegar in large pot until slightly thickened, about 3 minutes. Mix in chili puree. Add cabbage and orange peel; toss until heated through. Mix in basil. Season with salt and pepper.