This is week 14 of Reddit’s 52 Weeks of Cooking challenge, and the theme this week is Belgian. What I am about to reveal to you should not come as a surprise to most of you. I love cabbage. I was looking online and found a lot of posts for witte kool in roomsaus, which means creamed, shredded baby cabbage. Who new?
I am no stranger to shredding cabbage, and I love butter and cream, and casseroles, as much as I love chocolate most days. Because of this, I decided to take the plunge and make witte kool in roomsaus. I used two small heads of cabbage, because I thought It sounded so delicious, I would want to consume more than one head.
I am really happy I used two heads, because when I was dumping the shredded cabbage into the colander after boiling, at least one of the heads dumped into my not so clean sink. Dear friends, I spared you the picture of me jumping up and down, yelling and screaming and pulling out my hair. Instead, I will show you a lovely picture of a nutmeg and grater.
Now isn’t this much better than seeing me having a tantrum. Well, were do you think my kids learned it from?
Oh how I love butter.
The cream bubbled up and then caramelized on the sides, giving this dish a nutty, creamy, and almost mashed potato comforting flavor.
Just a close up of the goodness that is witte kool in roomsaus. You can serve this comforting side dish for breakfast with your favorite style of eggs, or with sausage and oven dried tomatoes for lunch or dinner. Feel free to eat it on a normal day or serve it to friends during a fancy dinner party or holiday. If you like some heat, add a sprinkle of crushed red pepper flakes before you bake it. Experiment and shred some onion or fennel, and change the flavor profile. However you choose to make this tremendous side dish, make sure you share, and enjoy it with family and friends.
|Belgium Creamed Cabbage|
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