Duet of creamed cauliflower and cabbage

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g cauliflower
• 2 400 g green cabbage
• 3 1 spring onion (scallion)
• 4 20 g butter
• 5 200 ml liquid cream
• 6 salt
• 7 pepper
• Total weight: 1,145 grams

Times:

Preparation	Cooking	Start to finish
35 min.	20 min.	55 min.

Step by step recipe

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. Drain thoroughly.
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.

Remarks

If you don't have a spring onion, use a shallot or small normal onion.
For the cabbage, you can use whatever grows locally: white, green, Savoy, or even Chinese leaves.

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