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Duet of creamed cauliflower and cabbage

Name: Duet of creamed cauliflower and cabbage
Prep time: 33 min
Cook time: 19 min
Total time: 52 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g cauliflower; 400 g green cabbage; 1 spring onion (scallion); 20 g butter; 200 ml liquid cream; salt; pepper

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

52 K

55 min.

Easy

2.35 €

4 people

7 Ingredients

Last modified on: July 4^th 2021

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 for this recipe

Preparation: 35 min.

Cooking: 20 min.

All in all: 55 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 20 min.

Duet of creamed cauliflower and cabbage : Stage 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 : Stage 2

Prepare 400 g green cabbage and shred.

Stage 3 - 4 min.

Duet of creamed cauliflower and cabbage : Stage 3

Cook in the water kept from the cauliflower.

Drain thoroughly.

Stage 4 - 2 min.

Duet of creamed cauliflower and cabbage : Stage 4

Finely slice 1 spring onion (scallion).

Stage 5 - 2 min.

Duet of creamed cauliflower and cabbage : Stage 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 : Stage 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 : Stage 7

Add the cauliflower and cabbage...

Stage 8 - 3 min.

Duet of creamed cauliflower and cabbage : Stage 8

...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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	50 RDI=5 %	80 RDI=10 %	990 RDI=50 %	4,150 RDI: 50 %
Per 100 g	2 RDI=1 %	4 RDI=0 %	6 RDI=1 %	90 RDI=4 %	360 RDI: 4 %
Per person	7 RDI=3 %	10 RDI=1 %	20 RDI=3 %	250 RDI=10 %	1,040 RDI: 10 %