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Cabbage A La Bretonne

American.Gourmet's picture
Ingredients
  Cabbage head 1 Milliliter
  Beef stock 2 Cup (32 tbs)
  Eggs 2 , well beaten
  Light cream 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Olive oil 3 Tablespoon
  Tarragon vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Paprika To Taste
Directions

1. Cut the cabbage into eight wedges and cook in the stock until tender. Drain and keep warm.
2. Mix the eggs, cream, salt, pepper and nutmeg.
3. Heat the oil, vinegar and sugar to boiling in the top of a double boiler over direct heat. Add, stirring, to the egg mixture. Return to the double boiler and cook over simmering wafer, stirring constantly, until thickened.
4. Remove the core from the cabbage and discard. Place the cabbage in a warm bowl and cover with the sauce. Sprinkle with paprika. Let stand a few minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Ingredient: 
Cabbage
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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