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Duet of creamed cauliflower and cabbage

For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.

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Last modified on: July 4^th 2021

Keywords for this recipe:Cauliflower Cabbage Boiled Fresh cream Reduced

For 4 people, you will need:

0 400 g cauliflower
1 400 g green cabbage
2 1 spring onion (scallion)
3 20 g butter
4 200 ml liquid cream
5 salt
6 pepper
Total weight: 1,145 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	19 min.	52 min.

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Step by step recipe

Stage 1 - 20 min.

Duet of creamed cauliflower and cabbage : Photo of step #1

Prepare 400 g cauliflower and cook in boiling salted water until just tender.

Drain (but keep the cooking water) and set aside.

Stage 2 - 10 min.

Duet of creamed cauliflower and cabbage : Photo of step #2

Prepare 400 g green cabbage and shred.

Stage 3 - 4 min.

Duet of creamed cauliflower and cabbage : Photo of step #3

Cook in the water kept from the cauliflower.

Drain thoroughly.

Stage 4 - 2 min.

Duet of creamed cauliflower and cabbage : Photo of step #4

Finely slice 1 spring onion (scallion).

Stage 5 - 2 min.

Duet of creamed cauliflower and cabbage : Photo of step #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.

Stage 6 - 10 min.

Duet of creamed cauliflower and cabbage : Photo of step #6

Pour 200 ml liquid cream into the pan. Salt and pepper again, then bring to the boil.

Leave to reduce by about half.

Stage 7 - 1 min.

Duet of creamed cauliflower and cabbage : Photo of step #7

Add the cauliflower and cabbage...

Stage 8 - 3 min.

Duet of creamed cauliflower and cabbage : Photo of step #8

...and mix well.

Leave to heat through for 2 or 3 minutes before serving.

Stage 9

Duet of creamed cauliflower and cabbage : Photo of step #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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
891 Kcal or 3,730 Kj	16 gr	31 gr	77 gr
45 %	6 %	3 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
78 Kcal or 327 Kj	1 gr	3 gr	7 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
223 Kcal or 934 Kj	4 gr	8 gr	19 gr
11 %	2 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.00 £
Per person : 0.50 £

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Cauliflower: You can check-out other recipes which use it, like for example: Roasted Cauliflower, Breton coleslaw, Creamy Winter Vegetable Soup, Cauliflower, chicken and avocado salad, Lebanese-style chickpea salad, ... All
	Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Fish petals, vegetables julienne, and beurre blanc, Sautéed Green Vegetables, Stuffed cabbage leaves, Hotpot my grandmother's way , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Alsatian apple tart, Leek fondue, Icelandic-style fish and vegetable pie, Eggs "en cocotte" with spinach, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chilli chicken and spinach gratin, Lime crémeux, Bonnevaux apple tart, Provençal colombier for Pentecost, Cod loin with saffron, ... All

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