Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
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.
This was delicious. I cooked the cabbage in the microwave, as another reviewer did, but mine took a little longer. I cooked it 12 minutes instead of 8. While the cabbage was cooking I sauteed together half of a white onion, a clove of garlic, about 1/4 of a green bell pepper, and about 1/4 of a red bell pepper until the onion started caramelizing. I set that aside and made the roux, a bit thicker than the recipe called for because I wasn't going to drain the cabbage. Last but not least, I change the milk to soy because I'm allergic to milk. I'm sure this last made the recipe even more different, maybe a little sweeter. After all this was done I stirred the onion mixture and the roux into the cabbage (since that was the largest pan). I tasted it immediately, and had to serve myself up a bowl before coming and writing a review. This is such an easy and fool-proof recipe! Thank you so much for sharing it!
Creamed Cabbage-Norwegian Style AND Frizzled Cabbage are my two favorite go-to cabbage recipes. <br/>The old, just throw cabbage into the pot of boiling meat, just doesn't cut it anymore.<br/>Thanks for a great recipe, Hope.