1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

35K

Last modified on: July 4^th 2021

Keywords for this recipe:

For 4 people, you will need:

1 1 ¾ cup cauliflower
2 1 ¾ cup green cabbage
3 1 spring onion (scallion)
4 1 ½ tablespoon butter
5 1 cup liquid cream
6 salt
7 pepper

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 20 min.

Prepare 1 ¾ cup cauliflower and cook in boiling salted water until just tender.

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

Stage 2 - 10 min.

Prepare 1 ¾ cup green cabbage and shred.

Stage 3 - 4 min.

Cook in the water kept from the cauliflower.

Drain thoroughly.

Stage 4 - 2 min.

Finely slice 1 spring onion (scallion).

Stage 5 - 2 min.

Melt 1 ½ tablespoon 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.

Pour 1 cup liquid cream into the pan. Salt and pepper again, then bring to the boil.

Leave to reduce by about half.

Stage 7 - 1 min.

Add the cauliflower and cabbage...

Stage 8 - 3 min.

...and mix well.

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

Stage 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
991 Kcal or 4,149 Kj	29 gr	50 gr	77 gr
50 %	11 %	5 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
87 Kcal or 364 Kj	3 gr	4 gr	7 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
248 Kcal or 1,038 Kj	7 gr	12 gr	19 gr
12 %	3 %	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).

Possible allergens in this recipe: Sulfites, Milk

How much will it cost?

For 4 people : 2.34 €
Per person : 0.59 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Stuffed cabbage leaves, Bacon and cabbage omelette, Sautéed Green Vegetables in pan, Rice with spring greens, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Country vegetable soup, Roscoff salad, Breton coleslaw, Roasted Cauliflower, Creamy cauliflower and avocado salad, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Eton mess, Flaked almond tart, Eggs with green asparagus and Parmesan cheese, Penne with Mushrooms, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Kouign-amann, Spinach on toast with bechamel, Breton Pie, Baked apples from St Aubin le Vertueux, ... All

Other recipes you may also like

Express chilli con carne

This is a really express recipe, a "true" chilli is longer and more difficult to do.
385K3.8 33 min. February 21^th 2011

Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
258K 24 1 hour 35 min. February 21^th 2011

Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
252K5 1 hour 55 min. July 12^th 2011

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
138K4.7 35 min. December 18^th 2013

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.