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.
21K 4/5 based on 1 reviews
Last modified on: December 15th 2021
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 52 min.
Cooking: 14 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 50 % | 60 5 % | 180 30 % | 2,320 120 % | 9,720 120 % |
| Per 100 g | 6 2 % | 2 0 % | 9 1 % | 120 6 % | 510 6 % |
| Per person | 30 10 % | 10 1 % | 40 7 % | 580 30 % | 2,430 30 % |
How much will it cost?
- For 4 people : 11.76 €
- Per person : 2.94 €
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, Tagliatelle with cockles, Creamy spaghetti with cockles and parsley, Breton style shellfish and vegetable soup, Fisherman's Ragout, ... See them all 7
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Stuffed cabbage leaves, Winegrowers' sausage casserole, Cabbage julienne with ham, Fish petals, vegetables julienne, and beurre blanc, ... See them all 25
Smoked cheese
Like these other recipes: Smoky canapés, Ham and endives au gratin, Scrambled eggs and leeks on toast, Spiced butternut gratin, ... See them all 4
Liquid cream
Like these other recipes: Cocotte eggs with Comté, Crème de foie gras, Sausage with duchess potatoes and a Mont d'Or fondue , Pear and chocolate tart with a hint of mint, Cauliflower and chickpea purée, ... See them all 164
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