Recipe by Mama's Kitchen (Hope)
I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.
Top Review by xtine
This is a great side dish! I microwaved the cabbage instead of boiling it (chop it up, place in a microwave dish with a cover & put 2 tablespoons of water in with the cabbage. Cover and Cook on high for8 minutes, stirring once in the middle of cooking) and this concentrated the sweet cabbage flavor. This is a great comfort food and I also love that it is fairly low in calories (I made it with skim milk and it was still nice and creamy). Also, I used one of the 1 pound bags of ready-cut coleslaw cabbage they have in the produce section - this adds some carrots, and it makes prep even easier.
- 1 lb cabbage, chopped
- 2 tablespoons butter
- 4 tablespoons flour
- 1 2⁄3 cups milk
- 1 teaspoon chicken bouillon
- 1⁄2 teaspoon nutmeg
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Boil cabbage until tender, approximately 30 minutes and drain well.
- Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
- Add cabbage, salt, pepper and nutmeg and stir to mix together.