Choux A La Creme-Cabbage In Cream

• 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

1. 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.
2. Finely slice bacon. Finely dice onion. Set aside.
3. Sift flour, measure butter, milk and cream. Set aside.
4. 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.
5. 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.
6. Just before serving, stir in the cream.

green cabbage, bacon, butter, onion, thyme, butter, white flour, milk, salt, pepper, nutmeg, heavy cream

Taken from www.food.com/recipe/choux-a-la-creme-cabbage-in-cream-253401 (may not work)