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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Albert Killian
a_k@yahoo.comThis dish is a great make-ahead meal. It can be reheated in the oven or microwave.
Raveena Dahal
dahalr@hotmail.comI'm always looking for new cabbage recipes, and this one is a winner!
Tyler James
tylerj16@yahoo.comThis dish is a great way to sneak some vegetables into your kids' diet.
river Khan
riverk48@aol.comThis recipe is a bit time-consuming, but it's worth the effort.
carol gakii
gakiicarol9@hotmail.comI'm not sure what I did wrong, but my cream sauce turned out lumpy.
Shahd Moemen
m_s76@yahoo.comThis dish is a great comfort food. It's warm and hearty, and it always hits the spot.
Mike Kaminsa
kaminsa.m94@aol.comI'm always looking for new ways to cook cabbage, and this recipe is a keeper.
seif hessam
seif.h52@gmail.comThis dish is a great way to use up leftover cabbage.
Solomon Inumidun
is41@hotmail.comI'm a vegetarian and I love this dish. It's a great way to get my daily dose of vegetables.
Sk Jk
sk-j@hotmail.comThis is a great recipe for a healthy and flavorful side dish.
Arwa Hossam
arwa@gmail.comI made this dish for a potluck and it was a huge hit!
Zubaidah Buba
buba@hotmail.co.ukThis is a great recipe for a special occasion. It's elegant and delicious.
Shishir Achhami
shishir.achhami0@hotmail.comThe cabbage was a bit overcooked, but the cream sauce was delicious.
Abde King
kingabde5@hotmail.comThis dish was a bit bland for my taste. I think it could have used some more salt and pepper.
sher muhammad khan
k.s84@gmail.comI'm not a big fan of cabbage, but this recipe changed my mind. The cabbage was so tender and the cream sauce was so rich and flavorful. I would definitely make this again.
calen weller
c@gmail.comThis is a great recipe for a weeknight meal. It's easy to make and the ingredients are affordable. The cabbage and cream sauce are a perfect combination.
Sakuntala Chhetri
c.sakuntala30@gmail.comI made this dish last night and it was delicious! The cabbage was cooked perfectly and the cream sauce was so creamy and flavorful. I will definitely be making this again.
Lehlohonolo Kompe
klehlohonolo@hotmail.frThis choux a la creme recipe is a winner! The cabbage was tender and flavorful, and the cream sauce was rich and velvety. I served it over mashed potatoes and it was a hit with my family.