Belgian Creamed Shredded Cabbage (Witte Kool in Roomsaus) with Fried Eggs

April 6, 2014 | 2 Comments

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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Recipe type: Side Dish
Author: Jillian
Ingredients
  • 2 small heads of white cabbage, shredded
  • 1 1 1/2 cup heavy cream
  • Water for boiling shredded cabbage
  • Salt for water
  • Fresh grating of nutmeg for seasoning cabbage
  • Kosher salt for seasoning cabbage
  • Ground black pepper for seasoning cabbage
  • 4 Tbsp butter for dotting over cabbage
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Butter a large casserole dish
  3. Peel away outer leaves of the cabbages & give to chickens or compost
  4. Cut cabbages into quarters
  5. Shred cabbages
  6. If you are shredding with a knife, cut out the core
  7. If you are shredding with a box grater or shredding disk of the food processor
  8. Bring a large pot of salted water to a boil and add the shredded cabbage Cook, uncovered, for 2 minutes
  9. Dump into colander and drain thoroughly
  10. Spread the cabbage in the buttered casserole
  11. Pour the cream over the cabbage, and pat down cabbage a bit
  12. Season generously with salt, pepper, and nutmeg
  13. Dot with the butter
  14. Bake for 15-20 minutes until the cabbage has absorbed most of the cream
  15. Enjoy!
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2 Responses so far.

  1. Sandy Hausser says:

    Jillian, your photos are beautiful!! I eat lots of cabbage, (particularly coleslaw because it is so yummy in salads) but I will have to try this recipe out.

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