Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A quick and easy Belgium recipe from European Cuisines. Simple is good! Ingredients:
1 small cabbage |
salt |
1 cup heavy whipping cream |
fresh ground black pepper |
freshly ground nutmeg |
4 tablespoons butter |
crushed red pepper flakes, to taste (optional) |
veggie bacon bits, to taste (optional) |
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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