Choux a La Creme-Cabbage in Cream

Name: Choux a La Creme-Cabbage in Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 green cabbage (1 lb.); 4 slices bacon; clarified butter; 1 medium onion; 1/2 teaspoon dried thyme; 2 tablespoons butter; 2 tablespoons white flour; 1 1/4 cups milk; salt, to taste; pepper, to taste; 1/4 teaspoon nutmeg, freshly grated; 1/4 cup heavy cream

Submitted by Chef Regina V. Smith

"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..."

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photo by gailanng

Ready In:: 25mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ green cabbage (1 lb.)
4 slices bacon
clarified butter
1 medium onion
¹⁄₂ teaspoon dried thyme
2 tablespoons butter
2 tablespoons white flour
1 ¹⁄₄ cups milk
salt, to taste
pepper, to taste
¹⁄₄ teaspoon nutmeg, freshly grated
¹⁄₄ cup heavy cream

directions

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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Reviews

I envisioned myself eating in a century old farmhouse in the French countryside enjoying this rustic dish with humble and simple ingredients without the least sacrifice of taste. Exquisite!

gailanng

RECIPE SUBMITTED BY

Chef Regina V. Smith

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.

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