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.
44 K
55 min.
Easy
12 people
7 IngredientsLast modified on: July 4th 2021
For 12 people, you will need:
- 1
1 litre 200 ml cauliflower - 2
1 litre 200 ml green cabbage - 3
3 spring onions (scallions) - 4
61.92 mls butter - 5
600 ml liquid cream - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Stage 2 - 10 min.
Prepare 1 litre 200 ml green cabbage and shred.
Stage 3 - 4 min.
Cook in the water kept from the cauliflower.
Drain thoroughly.
Drain thoroughly.
Stage 4 - 2 min.
Finely slice 3 spring onions (scallions).
Stage 5 - 2 min.
Melt 61.92 mls 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.
Salt and pepper, then cook for 1 or 2 minutes.
Stage 6 - 10 min.
Pour 600 ml liquid cream into the pan. Salt and pepper again, then bring to the boil.
Leave to reduce by about half.
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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 130 RDI=10 % | 50 RDI=8 % | 1,190 RDI=60 % | 4,960 RDI: 60 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 1 RDI=0 % | 40 RDI=2 % | 180 RDI: 2 % |
| Per person | 5 RDI=2 % | 10 RDI=1 % | 4 RDI=1 % | 100 RDI=5 % | 410 RDI: 5 % |
How much will it cost?
- For 12 people : 4.65 €
- Per person : 0.40 €
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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)
Cauliflower
Like these other recipes: Winter vegetable soup, Cauliflower and egg salad, Gratin with Parmesan flavours, Two-cheese vegetable gratin, Quartet of brassicas with cream , ... See them all 49
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Bistro-style cabbage salad, Cherry tomato and two cabbage salad, Rice with spring greens, Fisherman's Ragout, ... See them all 26
Liquid cream
Like these other recipes: Tarte Normande, Sausage mushroom and cheese crumble, Grapefruit cake, Involtinis, Spring veal sauté , ... See them all 170
Butter
Like these other recipes: Sauce Normande (for fish), Tomato tatin, Brioche galette, Caramelized pear custard tart, Buckwheat almond biscuits, ... See them all 470
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