1 Review

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.

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Elmotoo July 08, 2011
Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce)