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.
28 K 4/5 (1 reviews)
1 hour 6 min.
Easy
4 people
9 IngredientsLast modified on: December 15th 2021
For 4 people, you will need:
- 1
400 g green cabbage - 2
1 kg cockles - 3
2 shallots - 4
200 g smoked cheese - 5
1 knob butter - 6
200 ml liquid cream - 7
2 tablespoons olive oil - 8
salt - 9
pepper - Total weight: 1,890 grams
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Times for this recipe
Preparation: 55 min.
Cooking: 15 min.
All in all: 1 hour 6 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 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 60 RDI=5 % | 180 RDI=30 % | 2,320 RDI=120 % | 9,720 RDI: 120 % |
| Per 100 g | 6 RDI=2 % | 2 RDI=0 % | 9 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
| Per person | 30 RDI=10 % | 10 RDI=1 % | 40 RDI=7 % | 580 RDI=30 % | 2,430 RDI: 30 % |
How much will it cost?
- For 4 people : 11.80 €
- Per person : 2.95 €
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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)
Cockles
You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Crusty cockle tart, Fisherman's Ragout, Breton style shellfish and vegetable soup, Creamy spaghetti with cockles and parsley, ... See them all 7
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Cabbage julienne with ham, Fisherman's Ragout, Harichou salad, Smooth mixed vegetable soup, ... See them all 26
Smoked cheese
Like these other recipes: Scrambled eggs and leeks on toast, Ham and endives au gratin, Spiced butternut gratin, Smoked tomato toast, Smoky canapés, ... See them all 5
Liquid cream
Like these other recipes: Sautéed pork with mushrooms in a cream sauce., Fillets of sole Dieppoise, Langoustine gratin, Rabbit civet "à la normande", Late Winter Soup with Fresh Spinach, ... See them all 169
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