Choux A La Creme-Cabbage In Cream Recipe

Name: Choux A La Creme-Cabbage In Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Finely slice bacon. Finely dice onion. Set aside.
3
Sift flour, measure butter, milk and cream. Set aside.
4
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.
5
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.
6
Just before serving, stir in the cream.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 green cabbage (1 lb.), 4 slices bacon, clarified butter, 1 medium onion, and more.

Yes, Choux A La Creme-Cabbage In Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Choux A La Creme-Cabbage In Cream

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