Choux A La Creme-Cabbage In Cream - cooking recipe

Ingredients

1/2 green cabbage (1 lb.)
4 slices bacon
clarified butter
1 medium onion
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons white flour
1 1/4 cups milk
salt, to taste
pepper, to taste
1/4 teaspoon nutmeg, freshly grated
1/4 cup heavy cream

Preparation

Remove core from cabbage, cut into quarters and slice, very finely, set aside. Place cabbage into salted boiling water and allow to cook for 5 minutes. Drain and set aside.
Finely slice bacon. Finely dice onion. Set aside.
Sift flour, measure butter, milk and cream. Set aside.
Place a little clarified butter into a saucepan and add bacon, onion and dried thyme. Allow to cook for 1 minute. Add the butter and stir in the flour to form a roux -allow to cook 1 minute.
Whisk in the milk, stirring to form a smooth sauce. Bring to a boil and season with salt, pepper and freshly grated nutmeg. Add the cabbage to the roux and allow to cook for 10 minutes.
Just before serving, stir in the cream.