|Preparation||Cooking||Start to finish|
|33 min.||19 min.||52 min.|
|1||Prepare 400 g cauliflower and cook in boiling salted water until just tender.|
Drain (but keep the cooking water) and set aside.
|2||Prepare 400 g green cabbage and shred.|
|3||Cook in the water kept from the cauliflower.|
|4||Finely slice 1 spring onion (scallion).|
|5||Melt 20 g butter in a large pan on medium heat. When good and hot, add the spring onion.|
Salt and pepper, then cook for 1 or 2 minutes.
|6||Pour 200 ml liquid cream into the pan. Salt and pepper again, then bring to the boil.|
Leave to reduce by about half.
|7||Add the cauliflower and cabbage...|
|8||...and mix well.|
Leave to heat through for 2 or 3 minutes before serving.
|9||Serve on its own or to accompany meat, for example.|