Belgium Creamed Cabbage
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
  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!
Recipe by Food Filled Life at