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Chou à la Crème
See also Choux à la Crème
Cabbage with Cream and Paprika
Cavolo alla Paprika
- ½ stick (2 oz; 50g) butter
- three medium onions
- ½ white cabbage, about 1½ lb. (750g)
- 1 Bramley cooking apple
- 1½ cups (300ml) heavy cream (double cream)
- 1-2 tsp. sweet paprika
You should slice the onions and cabbage to roughly the same dimensions. If you slice both finely, and then chop across the slices into 1'' (2.5 cm) pieces, you will end up with an elegant dish. For a rustic version, slice the onions and cabbage more coarsely.
Take a large oven-proof pot with a lid. Heat oven to 350°F 175°C. Slice the onions. Sweat them with butter (you can use olive oil, if you want a healthier option—but, in that case, this is not the recipe for you), either on the stove-top, or, covered, in the oven, until they are soft and translucent; they should not brown. Meanwhile slice the cabbage. Add cabbage to onions, stir well; add ½ cup of water (100ml; 4 oz), cover and return to oven for about 20 minutes. Peel, core and thinly slice the apple. When the cabbage is almost done—it should be wilted but still have some bite—add the apple, stir. Cook the cabbage for a few minutes more, while you scald the cream—heat it just to the boil. Add the hot cream and paprika to cabbage; stir, salt to taste, and serve.
Leftovers can be reheated in the microwave.
The cream should coat the cabbage liberally. If it doesn't, your cabbage was too big! The dish can be saved by adding more hot cream.
Concerned about diet?Don't worry, this dish is not all bad: we have it on good authority that, Cabbage is good for you!