Witte Kool In Roomsaus (Shredded Cabbage In Cream Sauce) – a delicious recipe with cabbage, salt, heavy whipping cream, fresh ground black pepper, freshly ground nutmeg, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400*F(200C).
2
Generously butter a 2-quart casserole or large baking dish.
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
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
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
Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
7
Serve immediately. Enjoy!
306
kcal
Calories
33
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small cabbage, salt, 1 cup heavy whipping cream, fresh ground black pepper, and more.
Yes, Witte Kool In Roomsaus (Shredded Cabbage In Cream Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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