TITLE CHOUX À LA CRÈME #1 / Creamed Cabbage
(pronounced: shoe-ah-la-crem)
HISTORY This recipe was taken from Yankee magazine "Great New England Cooks", January 1990. It is one from Huguette Davis' Kitchen. She says that "This recipe epitomizes French-Canadian cooking: rich and elemental. The cream brings out the natural sweetness of the cabbage. Serves 3-4.
  • 1/2 medium green cabbage
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • salt and fresh balck pepper
PREPARATION Core the cabbage and cut it into 1/4-inch strips. Melt the butter in a large heavy frying pan. Sauté the cabbage over medium heat for 5 minutes, stirring or tossing the pan to coat each piece of cabbage with butter. Add the cream, salt, and pepper. Cover the pan and cook the cabbage over low heat for 15 minutes, or until tender but not soft. If desired, sprinkle a pinch of caraway seeds over the cabbage.

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