Creamed Cabbage (Witte Kook in Roomsaus)(Chou a La Creme)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small green cabbage salt to taste 1 cup heavy (or whipping) cream
freshly ground black pepper to taste pinch of freshly grated nutmeg 4 tablespoons (1/2 stick) unsalted butter



1 Preheat the oven to 400 F. Butter a large casserole.
2 Discard the though outer leaves of the cabbage, cut it into quarters, and cut away the core. Use a sharp knife or the shredding disk of the food processor to shred the cabbage very thinly.
3 Bring a large pot of salted water to a boil and add the shredded cabbage. Cook, uncovered, for 3 minutes. Drain thoroughly.
4 Spread the cabbage in the buttered casserole, pour the cream over the cabbage, and season generously with salt, pepper, and nutmeg. Dot with the butter. Bake for 15 minutes until the cabbage has absorbed most of the cream. Serve immediately.

Back