Recipe by Sharon123
A quick and easy Belgium recipe from European Cuisines. Simple is good!
Top Review by Elmotoo
We love cabbage so we're really happy to find another fast, easy, delicious way to prepare it! I would blanch the cabbage even less next time (maybe not at all?) because i thought it was too soft in the end - i like it still a bit firm/crunchy. And I'd add a bit more salt to the dish before baking. A wonderful recipe - thank you! Made for Aussie swap 7/11.
- 1 small cabbage
- 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 See How It's Made
- Preheat oven to 400*F(200C).
- Generously butter a 2-quart casserole or large baking dish.
- 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.
- 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.
- 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.
- Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
- Serve immediately. Enjoy!
- Serves 6, or 3 or 4 cabbage fans.