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Cockles and cabbage with smoky cream sauce
I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.
45 K 4/5 (1 reviews)524544
Last modified on: December 15th 2021
400 g green cabbage
1 kg 
2 
200 g smoked cheese
1 knob 
200 ml 
2 tablespoons 
Times for this recipe
Preparation
55 min.
Cooking
15 min.
All in all
1 hour 6 min.
When should you start or finish this recipe?
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 4 - ⌛ 5 min.
Stage 5 - ⌛ 1 min.
Melt 1 knob butter in a small pan on medium heat.
When good and hot, add half the sliced shallots, salt and pepper.
Cook for 1 minute without colouring.
When good and hot, add half the sliced shallots, salt and pepper.
Cook for 1 minute without colouring.
Stage 6 - ⌛ 3 min.
Add 200 ml liquid cream and bring to the boil.
Stage 7 - ⌛ 1 min.
Add the smoked cheese.
Stage 8 - ⌛ 5 min.
Turn down the heat and let the cheese melt, stirring from time to time.
Stage 9 - ⌛ 1 min.
Add the cockles, mix well, cover and leave off the heat to wait.
Stage 10 - ⌛ 1 min.
Heat 2 tablespoons olive oil in a frying pan. When good and hot, add the remaining sliced shallots.
Salt, pepper and cook for 1 minute without colouring.
Salt, pepper and cook for 1 minute without colouring.
Stage 11 - ⌛ 4 min.
Add the cabbage, mix and leave just to heat through.
Stage 12
Serve dressed on hot plates, sitting the cockles on a bed of cabbage with a generous amount of the smoky sauce poured over.
Serve immediately.
Serve immediately.
Remarks
This recipe can be varied using other types of shellfish: mussels, scallops, clams, etc.
If the sauce is a bit too rich for your taste, try adding a drizzle of vinegar or lemon juice at the end; the hint of acidity will help to balance the velvety richness of the cream and cheese.
If the sauce is a bit too rich for your taste, try adding a drizzle of vinegar or lemon juice at the end; the hint of acidity will help to balance the velvety richness of the cream and cheese.
Keeping: Should be eaten right away.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 31,749 g RDI=48,845 % | 8,820 g RDI=3,328 % | 20,583 g RDI=28,197 % | 127 kcal RDI=6 % | 532 kJ RDI=6 % |
| Per person | 150,015 g RDI=230,793 % | 41,676 g RDI=15,727 % | 97,257 g RDI=133,229 % | 600 kcal RDI=30 % | 2,515 kJ RDI=30 % |
| Whole recipe | 600,062 g RDI=923,173 % | 166,706 g RDI=62,908 % | 389,028 g RDI=532,916 % | 2,402 kcal RDI=120 % | 10,058 kJ RDI=120 % |
How much will it cost?
For 4 people
11.80 €
Per person
2.95 €
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)
Cockles
You can get more informations, or check-out other recipes which use it, for example:
Green cabbage
Like these other recipes:
Liquid cream
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Smoked cheese
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