| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Australian | Cabbage, Chef, Soup | 4 | Servings |
INGREDIENTS
| 500 | Cream, 2 cups | |
| 500 | Good chicken stock, 2 cups | |
| 40 | g | Soft butter, kneaded with: |
| 2 | T | Plain flour |
| 20 | g | Butter, extra |
| 1/4 | Cabbage, shredded | |
| 1 | Onion, chopped | |
| 130 | g | Stilton |
INSTRUCTIONS
Source: Australian Gourmet Traveller July '94 Combine cream and stock in a saucepan and bring to the boil. Add butter/flour mixture and whisk until smooth and thick. Simmer for about 10 minutes, stirring constantly. In a separate saucepan, melt extra butter and sweat the cabbage and onion over low to medium heat for 3-4 minutes, or until soft but not coloured. Strain thickened cream mixture over cabbage mixture. Break up cheese into small pieces with a fork and add to pan. Bring to the boil and simmer for 5 minutes, adding more stock or water, if desired. Season to taste with freshly ground black pepper. Bon Appetit - Exec.Chef Magnus Johansson Posted to FOODWINE Digest 07 Dec 96 From: Joell Abbott <abbott@ZIP.COM.AU> Date: Sun, 8 Dec 1996 23:08:20 +0000
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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 123mg
Potassium: 65.1mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 1.6g
Protein: 1.1g