creamy cabbage

A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear

duck breasts

garlic

thyme

olive oil

tsp white wine vinegar

celeriac

smoked bacon

thyme leaf

Savoy cabbage

double cream

cooked chestnut pieces, sliced

pear

star anise

tbsp icing sugar

tsp balsamic vinegar

Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

Try Creamy Cabbage with only 5 Ingredients.  Shredded cabbage is sautéed in butter, and then a creamy sauce is made with heavy cream, salt and pepper. Creamed Cabbage with Heavy Cream is easy, and it&#39;s delicious.

Creamy Cabbage - A Creamed Cabbage with Heavy Cream

Tablespoons butter

cabbage (one head)

black pepper

salt

heavy whipping cream

Melt butter in a large skillet over medium high heat until it begins to lightly brown.

Add shredded cabbage, stir, and cover. Simmer for 5 minutes.

Remove lid and stir. Reduce heat to medium and cook for another 5 minutes.

Add salt, pepper and cream, cover and simmer for 4 more minutes.

Discover Marry Me Melting Cabbage, a creamy comfort dish that elevates simple cabbage into a heart-winning masterpiece.

Marry Me Melting Cabbage: Creamy Comfort to Win Hearts

head Green Cabbage (Savoy cabbage can make for a more delicate texture.)

Butter (Use more olive oil

Red Onion (Substitute with yellow onion

Garlic (Minced fresh garlic will maximize flavor impact.)

Chicken Broth (Vegetable broth makes

Cream Cheese (Silken tofu can lighten the dish if desired.)

Heavy Cream (Coconut cream works well

Sun-Dried Tomatoes (Using tomatoes

Oregano (Fresh herbs yield a more vibrant taste.)

Thyme

Rosemary

Salt (Adjust according to

Black Pepper (Adjust according to

Red Pepper Flakes (Optional

Parmesan Cheese (Nutritional yeast can be substituted

Parsley

Preheat your oven to 375°F (190°C).

Cut the head of green cabbage into 8 wedges, leaving the core intact.

In a 12-inch cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the cabbage wedges for 2-3 minutes per side until golden brown.

Lower the heat to medium, add 2 tablespoons of butter, and saute chopped red onion for 2-3 minutes until soft. Add minced garlic for the last 30 seconds.

Pour in about 1 cup of chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.

Whisk in 4 ounces of cream cheese until smooth. Gradually stir in 1 cup of heavy cream along with sun-dried tomatoes, herbs, salt, pepper, and optional red pepper flakes. Allow to simmer for 2-3 minutes.

Stir in freshly grated Parmesan cheese and return the cabbage wedges to the skillet, spooning the creamy sauce over the top.

Cover the skillet and bake for 45 minutes. Remove cover and baste cabbage before baking an additional 15-20 minutes.

Let the dish rest for 5 minutes, then garnish with freshly chopped parsley and additional Parmesan cheese before serving.

Step-by-Step Instructions

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