I've had other creamed vegetables before, but never made it myself, and never thought of creaming cabbage. Sauteeing the cabbage in just a teaspoon each of olive oil and butter (in a non-stick pan) improves the flavor DRAMATICALLY over simply steaming it. I added a sliced onion & 2 shredded carrots as well. Traditionally, a roux is made by melting butter over medium heat, adding flour, then cooking and stirring constantly for a minute or so over medium heat (this gets rid of the "raw" flour taste that throwing all ingredients together at once causes), then adding milk, half-and-half or cream, and stirring until thickened and bubbly. Any type of cheese can be added. I had smoked gouda and some cheddar on hand, so used those. I really loved this recipe, and it definitely inspired me!
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I've had other creamed vegetables before, but never made it myself, and never thought of...