Creamed Cabbage- Norwegian Style
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.
- Ready In:
- 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.
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So good! I love this. The first time I made it I used cream and milk(trying to use up the cream) and it was so sweet. So this time I made it to recipe and so good! I like both ways ha! My husband didn't care for it as he likes his mom's version better which is basically boild cabbage in milk with salt and pepper...like a soup more so. MIL does green beans that way too. I like the thicker creamer way this recipe was. Will be making again!!Reply
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!1Reply