Wittekool - White Cabbage

Hollanders like plain, substantial food and lots of it. This vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  lbs heads of cabbage, shredded
• 2  tablespoons butter
• 1⁄4 teaspoon nutmeg
•  salt and pepper, to taste

Directions

1. Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
2. Drain well; add butter and seasonings.