Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce)
Prep Time: 15 mins
Total Time: 35 mins
About This Recipe
"A quick and easy Belgium recipe from European Cuisines. Simple is good!"
heavy whipping cream
fresh ground black pepper
freshly ground nutmeg
crushed red pepper flakes, to taste
veggie bacon bits, to taste
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.
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Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) (cont.)