Recipe 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...
Top Review by gailanng
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!
- 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 See How It's Made
- 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.