Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Creamed Cabbage
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 155
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 390 mg
This method of cooking the humble green cabbage is inspired by creamed spinach. Chopped green cabbage is cooked in butter with shallot and garlic until soft. Then the cabbage simmers in a bechamel flavored with Parmesan and nutmeg until meltingly tender, making it a perfectly decadent vegetable side.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 155
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 390 mg
Ingredients
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Directions
- Melt 2 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the shallot and garlic and cook until they begin to soften, about 2 minutes; season with salt and pepper. Add the cabbage and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, until the cabbage softens, about 20 minutes. Uncover, increase the heat to medium and cook until the liquid evaporates but the pot is not dry, 4 to 5 minutes.
- Meanwhile, heat the remaining 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook until it bubbles but doesn’t brown, about 30 seconds. Add the milk and heavy cream and cook, whisking, until the sauce thickens, about 2 minutes. Whisk in the parmesan and nutmeg; season with salt and pepper. Add the sauce to the pot with the cabbage and fold until combined, 2 to 3 minutes. Transfer to a serving bowl and top with more parmesan and chopped chives.
