Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce)

“A quick and easy Belgium recipe from European Cuisines. Simple is good!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400*F(200C).
  2. Generously butter a 2-quart casserole or large baking dish.
  3. Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.
  4. Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.
  5. Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.
  6. Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
  7. Serve immediately. Enjoy!
  8. Serves 6, or 3 or 4 cabbage fans.

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