White cabbage à la cream from the Thermomix or with the hand blender

Ingredients for 4 servings:

• 1 head of white cabbage, approx. 1 kg
• 150 g cream, Cremefine or similar
• 50 ml water
• 250 g bacon (Gelderland bacon)
• 2 large onions
• 2 cloves garlic
• 2 tsp broth, granulated
• ½ tsp pepper, freshly ground
• 1 pinch of nutmeg, can also be a little more
• ½ tsp caraway seeds, can be omitted
• 1 tbsp flour
• 1 tsp oil for frying
• 20 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

also for people who don’t like cabbage, creamy, tasty, not “cabbage-like” and very quick to make

Remove the rind and cartilage from the bacon, cut it into approximately 4 mm cubes, and fry it in a non-stick pan with oil over medium heat. Dice the onions and add them to the bacon. This can sizzle for quite a while, stirring occasionally. Meanwhile, peel the garlic and drop it onto the rotating blade of the Thermomix. Then add the butter and sauté for 2 minutes on low speed and at highest heat. Turn off the Thermomix. Quarter the cabbage, remove the stalk, and chop the quarters into pieces with a large knife (I make about 2 cm cubes; it doesn’t have to be neat, since it will be blended anyway). Chop the cabbage, about a quarter at a time, in the mixing bowl over relatively high heat, using the spatula (stirring it in the hole in the lid). Whenever one portion is small, you can add the next. Add the water, flour, bouillon powder, and all the spices to the pot and cook on low speed at 100°C for 15 minutes. Then add the cream and mix at high speed for another minute to make it nice and creamy. Season to taste, but don’t add too much salt, as you’ll be adding the bacon later. Empty the cabbage mixture from the mixing bowl into a bowl. Pour the bacon mixture onto a deep plate lined with three layers of kitchen paper to prevent all the fat from getting into the cabbage. Sometimes there isn’t much fat, so I skip this step because what was rendered out tastes good too. Then pour the bacon and onion mixture onto the cabbage. Don’t stir it in, so the bacon doesn’t get soggy. This way, you can easily store it and reheat it in the microwave as needed. Preparation without a Thermomix or other “stir-fried schnitzel cooker”: It’s basically the same, except you have to chop the garlic beforehand and chop the cabbage in a pot with an immersion blender or separately in a blender. After the cooking time, after adding the cream, pass the cabbage through the pot again with the immersion blender. The cooking time might be slightly longer. Otherwise, the preparation is the same.