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    You are in: Home / Recipes / Choux a La Creme-Cabbage in Cream Recipe
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    Choux a La Creme-Cabbage in Cream

    Choux a La Creme-Cabbage in Cream. Photo by gailanng

    1/1 Photo of Choux a La Creme-Cabbage in Cream

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Chef Regina V. Smith's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 28, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Choux a La Creme-Cabbage in Cream

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.5
     
    Calories from Fat 220
    71%
    Total Fat 24.5 g
    37%
    Saturated Fat 12.2 g
    61%
    Cholesterol 61.7 mg
    20%
    Sodium 294.1 mg
    12%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.3 g
    21%
    Protein 7.7 g
    15%

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