Discard the hard and too green outer leaves of the cabbage. Quarter. Remove the stalks completely. Put the quarters into a large pot of boiling salted water. Once boiling again, allow for 5 minutes. Drain the cabbage, separate the leaves, then put again into a saucepan with the onions and bouquet garni. Cover with water, cook until tender. Drain again, squeeze thoroughly to dry. Put through a fine vegetable mill. Leave to drain while you prepare the sauce. Using the butter and flour, make a roux over a moderate heat. As soon as perfectly smooth add the cream. Boil while stirring. This will give a very thick soup. Then add the cabbage purÄe, mix well. Salt, pepper, add a pinch of nutmeg. The purÄe must be well seasoned. Over a slow flame, heat until boiling then keep warm until you serve.
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1 large or 2 medium-sized cabbages
2 onions
1 bouquet garni
1/4 cup butter
2 tbsp flour
3/4 cup cream
salt, pepper, nutmeg
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30
mn
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30
mn
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This dish can be served with pork, goose, duck as well as pheasant and hunting game, with a red wine from the HÄrault region.
