Witte Kool In Roomsaus (Shredded Cabbage In Cream Sauce)

1. 1

   Preheat oven to 400*F(200C).

2. 2

   Generously butter a 2-quart casserole or large baking dish.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).

7. 7

   Serve immediately. Enjoy!

* Per serving · 4 servings · Values may vary.