This contrast of a smooth, rich vegetable purée topped with a crunchy green vegetable is always appreciated. Serve with new potatoes.
Steam or boil the spinach until soft. Add the peas and cook for 4-5 minutes. Drain thoroughly in a colander, pressing the spinach to get rid of excess liquid. Put the spinach and peas into a food processor with the butter and whizz to a purée. Season with salt and black pepper. Put the mixture into a wide ovenproof serving bowl, cover loosely with foil and keep warm in a very low oven.
Just before serving, slice the cabbage up fairly thinly and steam or boil for 3-6 minutes just until bright green and still crisp. Drain the cabbage, pile on top of the green purée and sprinkle all over with grated Parmesan and freshly ground black pepper.
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