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1/1 Photo of 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...
Units: US | Metric
Serving Size: 1 (251 g)
Servings Per Recipe: 4