Cabbage with cream and parmesan
6 servings
80 minutes
Cabbage with cream and parmesan is a refined dish of French cuisine that embodies the harmony of flavors and textures. Tender cabbage leaves soaked in cream gain softness and velvetiness, while parmesan adds spicy notes and a delicate crispy crust. This simple yet exquisite dish has its roots in traditional French vegetable roasting methods, allowing the natural flavor to shine through. It can be served as a standalone dish or as an elegant side to meat or fish main courses. The creamy texture and gentle aroma make cabbage with cream and parmesan an ideal choice for a cozy family dinner or an exquisite festive table.
1
Cut out the center of the cabbage head and chop it not too finely.
- White cabbage: 1 piece
2
Mix with breadcrumbs and put back in the middle.
- Crushed breadcrumbs: 2 tablespoons
3
Place the cabbage in a pot or a ceramic dish with a lid.
4
Place the remaining cabbage that didn't fit around.
5
Divide the butter into small pieces and distribute it on the cabbage and around.
- Butter: 100 g
6
Pour everything generously with cream and sprinkle with grated parmesan.
- Cream 30% fat: 750 ml
- Grated Parmesan cheese: 100 g
7
Cover with a lid and bake in a preheated oven at 180°C for about 1 hour, until the cabbage is tender.
