Even diehard cabbage haters will appreciate this rich flavor combination

Two disparate ingredients—a head of cabbage and a partial container of cream cheese. I needed to find uses for both of them. Good ole Google. It led me to Creamy Fried Cabbage—and a whole new fave use of that leafy food item.

The recipe (from homecooking.about.com) calls for shredded green cabbage, red bell pepper, and sweet onion to be fried and seasoned, with melted, low-fat cream cheese swirled around it. It made a delicious dish. I didn’t have red bell pepper but possessed some red cabbage in the need-to-use-up category. Red bell pepper would have been great, but the red cabbage worked just as fine.

The assemblage in the photo actually represents my second prep of the dish. My first try was so successful that Hubby and I consumed it and then remembered I needed to photograph it for the blog. Too late! So a few days later I just put together some more.

The narrative with the on-line recipe states, “This recipe may well convert the staunchest cabbage-hater.” Agreed. We are so ready for another round of this dish.

Creamy Fried Cabbage

2 tablespoons butter

4 cups (about 1 medium head) shredded green cabbage

1 red bell pepper, sliced very thin

1/2 sweet onion, sliced very thin

1/4 teaspoon garlic powder

2 tablespoons water

1 teaspoon kosher salt (or salt substitute)

1/4 teaspoon freshly ground black pepper

3 ounces cream cheese, cut into 1/2-inch cubes (we use Neufchatel)

In a heavy, deep skillet or Dutch oven melt butter over medium-high heat. Add cabbage, red bell pepper, onion, garlic powder, water, salt, and pepper. Toss to coat with the melted butter. Cover; reduce heat, and simmer for 8 to 10 minutes until cabbage and other vegetables are tender. Add cream cheese; stir until cheese is melted. Makes 4 to 6 servings.