Recipe type: Side Dish
Author: Jillian
- 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
- Preheat the oven to 400 degrees F.
- Butter a large casserole dish
- Peel away outer leaves of the cabbages & give to chickens or compost
- Cut cabbages into quarters
- Shred cabbages
- If you are shredding with a knife, cut out the core
- If you are shredding with a box grater or shredding disk of the food processor
- Bring a large pot of salted water to a boil and add the shredded cabbage Cook, uncovered, for 2 minutes
- Dump into colander and drain thoroughly
- Spread the cabbage in the buttered casserole
- Pour the cream over the cabbage, and pat down cabbage a bit
- Season generously with salt, pepper, and nutmeg
- Dot with the butter
- Bake for 15-20 minutes until the cabbage has absorbed most of the cream
- Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/04/06/belgian-creamed-shredded-cabbage-witte-kool-in-roomsaus-with-fried-eggs/