Another cabbage and blue cheese combo from "san Francisco Chronicles Cookbook Volume II" Edited by Michael Bauer and Fran Irwin. This one is from "The San This one they got from Marlena Spieler and apparently it is a recipe originally from the Auvergne region in France.4 slices of bread cup 1/4" thick (croutons)
2 tbsp butter
1 onion chopped
1 carrot diced
1 celery stalk diced
1/2 green cabbage finely sliced
1 tbsp flour
4 cups of stock
3 garlic cloves sliced
3 tbsp whipping cream
3 ounces of blue cheese (Roquefort they say) crumbled
Salt and pepper
Preheat oven to 375 degree. bake bread slices for 20 minutes until golden brown. Set aside.
Melt butter, add onion + carrot + celery and cook for 8 to 10 minutes until mix is soft and golden. Add cabbage, cover and cook for 10 to 15 minutes untl cabbage is soft.
Sprinkle flour over veggies, stir and cook for 2 to 3 minutes then stir in stock. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
Add garlic and simmer for another 10 minutes. Stir in cream and blue cheese and season as needed.
Serve with croutons.
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