CHOUX A LA CREME-CABBAGE IN CREAM
When I was a kid I was inspired by Graham Kerr; The Galloping Gourmet. Long before the existence of the Cooking Channel, New Zealander Kerr was hosting a half hour cooking show from a tiny television studio in Ottawa, Ontario, Canada. I was transfixed. Kerr taught a nation how to clarify butter, use the infamous 'spurtle' and generally put a little flair into our meat and potatoes lifestyle. I owe him a lot. I have collected as many of his TV cookbooks as I have been able to get my hands on. This recipe for jazzed up cabbage certainly is not low cal. But it is an excellent addition to a special Sunday roast. From the Galloping Gourment TV cookbook Vol. 4. with minor modifications...
Provided by Chef Regina V. Smith
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove core from cabbage, cut into quarters and slice, very finely, set aside. Place cabbage into salted boiling water and allow to cook for 5 minutes. Drain and set aside.
- Finely slice bacon. Finely dice onion. Set aside.
- Sift flour, measure butter, milk and cream. Set aside.
- Place a little clarified butter into a saucepan and add bacon, onion and dried thyme. Allow to cook for 1 minute. Add the butter and stir in the flour to form a roux -allow to cook 1 minute.
- Whisk in the milk, stirring to form a smooth sauce. Bring to a boil and season with salt, pepper and freshly grated nutmeg. Add the cabbage to the roux and allow to cook for 10 minutes.
- Just before serving, stir in the cream.
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Mitchy Mweene
[email protected]Thanks for sharing!
kemboi kevin
[email protected]Can't wait to try it!
Shahzad Khokhar
[email protected]This looks so good!
Adnan Nawab
[email protected]I'll definitely try this recipe!
Kp Dhungana
[email protected]Delicious!
Fenix Fox Woof woof
[email protected]Wow!
Bernadette Woodall
[email protected]This recipe is a keeper! It's easy to make, delicious, and a crowd-pleaser. I've made it several times for potlucks and dinner parties, and it's always a hit. I highly recommend it!
Qas
[email protected]I'm always looking for new ways to cook cabbage, and this recipe definitely delivers. The cabbage is cooked perfectly, and the cream sauce is divine. I love the addition of bacon, which adds a smoky flavor to the dish.
Braxton Smith
[email protected]This dish is a true comfort food. It's warm, hearty, and filling, and it always hits the spot on a cold winter day. I especially love the crispy shallots on top, which add a nice textural contrast to the soft cabbage and creamy sauce.
OLAMIDE OKE EMMANUEL
[email protected]I love how versatile this recipe is. I've tried it with different types of cabbage, and it always turns out great. I also like to add different herbs and spices to the cream sauce to create different flavor profiles. It's a great way to experiment an
SHOHAN AHAMED
[email protected]I was pleasantly surprised by how easy this recipe was to follow. As a beginner cook, I was worried that I might mess it up, but the instructions were clear and concise. The end result was a delicious and impressive dish that I was proud to serve to
Md Chadmeya
[email protected]This recipe was a hit at my dinner party! The cabbage was cooked to perfection, and the cream sauce was rich and flavorful. I received numerous compliments from my guests, and I'm sure I'll be making this dish again soon.
Summar Mirza
[email protected]I'm not usually a fan of cabbage, but this dish changed my mind. The creamy sauce and tender cabbage were a perfect match. I especially appreciated the simplicity of the recipe, which allowed the natural flavors of the ingredients to shine through.
Umer Afser
[email protected]This recipe was a delightful journey into the world of French comfort food. The cabbage and cream combination was harmonious, and the addition of nutmeg added a touch of sophistication. My family raved about it, and I'll definitely be making it again