This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
57 K
55 min.
Easy
2.35 €
4 people
7 IngredientsLast modified on: July 4th 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.
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 400 g 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 1 spring onion (scallion).
Stage 5 - ⌛ 2 min.
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.
Salt and pepper, then cook for 1 or 2 minutes.
Stage 6 - ⌛ 10 min.
Pour 200 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 | 28 RDI=44 % | 49 RDI=19 % | 76 RDI=105 % | 991 RDI=50 % | 4,149 RDI: 50 % |
| Per 100 g | 2 RDI=4 % | 4 RDI=2 % | 6 RDI=9 % | 86 RDI=4 % | 362 RDI: 4 % |
| Per person | 7 RDI=11 % | 12 RDI=5 % | 19 RDI=26 % | 247 RDI=12 % | 1,037 RDI: 12 % |
How much will it cost?
- For 4 people : 2.35 €
- Per person : 0.60 €
Change currency:
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: Thaï rice with small vegetables, Parmesan cauliflower cheese, Paella, Two-cheese vegetable gratin, Cauliflower and chickpea purée, ... See them all 52
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Rice with spring greens, Coleslaw, Sautéed Green Vegetables in pan, Auvergne gratin, Fisherman's Ragout, ... See them all 27
Liquid cream
Like these other recipes: Framboisier, Fillets of sole Dieppoise, Pistachio panna cotta with custard, Cauliflower and chickpea purée, Sautéed turmeric chicken with mushrooms, ... See them all 175
Butter
Like these other recipes: Layered Leek and Egg Gratin , Red rice pannequets, Boulangère potatoes, Sausage buckwheat pancakes, "Moelleux" cake batter, ... See them all 498
Other recipes you may also like
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated. September 12th 2018159 K4.8 2 hours 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011282 K3.9 50 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it. October 3rd 2010258 K5 1 hour 35 min.
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish. January 22th 2012180 K 14.7 35 min.
Multicoloured cucumber-tomato salad
This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours. September 16th 2012124 K4.3 1 hour 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.