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...
INGREDIENTS
Nutrition- 1⁄2
- 4slices bacon
- clarified butter
- 1medium onion
- 1⁄2teaspoon dried thyme
- 2tablespoons butter
- 2tablespoons white flour
- 1 1⁄4cups milk
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- 1⁄4
- 1⁄4cup heavy cream
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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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