Chou Glorieux Glorious Cabbage Recipes

CHOU GLORIEUX (GLORIOUS CABBAGE)

Steps:

• Parboil cabbage until tender;drain well and slice into small pieces.
• Melt butter in large saucepan or skillet over medium heat.
• Add oil,celery,onion,green pepper and green onions and saute until limp.
• Add cabbage and mix well.
• Cover and cook over very low heat about 10 minutes, stirring once or twice.
• Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
• Preheat oven to 350 degrees.
• Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
• Blend in cream, half of breadcrumbs,garlic and parsley.
• Remove from heat and mix well; season with salt and pepper.
• Turn into shallow 3-quart casserole.
• Combine remaining breadcrumbs and cheese and sprinkle over top.
• Bake uncovered about 30 minutes.

CHOUX A LA CREME-CABBAGE IN CREAM

Steps:

• Remove core from cabbage, cut into quarters and slice, very finely, set aside. Place cabbage into salted boiling water and allow to cook for 5 minutes. Drain and set aside.
• Finely slice bacon. Finely dice onion. Set aside.
• Sift flour, measure butter, milk and cream. Set aside.
• Place a little clarified butter into a saucepan and add bacon, onion and dried thyme. Allow to cook for 1 minute. Add the butter and stir in the flour to form a roux -allow to cook 1 minute.
• Whisk in the milk, stirring to form a smooth sauce. Bring to a boil and season with salt, pepper and freshly grated nutmeg. Add the cabbage to the roux and allow to cook for 10 minutes.
• Just before serving, stir in the cream.

GLORIFIED BAKED CABBAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cabbage into a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two.
• Melt the margarine in a large skillet over medium heat; cook the onion in the melted butter until golden. Reduce the heat to low; add the cheese food and allow to simmer until completely melted. Pour the mushroom soup into the skillet. Stir the drained cabbage, bread crumbs, salt, and pepper into the mixture. Transfer to a 2-quart casserole dish.
• Bake in the preheated oven until the cheese begins to bubble, 20 to 30 minutes.

CABBAGE WITH ONIONS (CHOU LYONNAISE)

Steps:

• Shred the cabbage, discarding the outside leaves and the stock.
• Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
• Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
• Stir in the brown sugar, salt and pepper.
• Cook until coloured a little more, then incorporate the cabbage, reheat.
• Sprinkle lightly with caraway seed, if desired, when serving.