Savoy cabbage in cheese sauce
Good on its own if one keeps the cheese sauce thick; also works well as a pasta sauce, especially with small pasta shapes. If a completely smooth consistency is preferred, just blend it before serving.
Ingredients
- 350 g Savoy cabbage, prepared and finely shredded
- 1 shallot, finely chopped
- 1 unwaxed lemon, finely grated zest
- 75 g Gouda, grated (or other aromatic hard cheese such as mature Cheddar or Gruyère)
- generous knob of butter
- 1 tbsp plain flour
- 250 ml milk
- salt, white pepper
- pinch of ground nutmeg
Method
- In a saucepan, melt the butter. Add onion and sweat for a few minutes while stirring. Add cabbage, mix well, then dust with flour, mix again. Continue to sweat over modest heat for another 5 minutes. Add milk and whisk / stir well to avoid any lumps forming, bring to the boil. Add grated cheese and lemon zest, cook for another 5 to 10 minutes. Season to taste with nutmeg, salt and pepper.