Creamed White Cabbage

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Recipe for creamed white cabbage

I am from Southern Jutland and grew up with classic Southern Jutlandic dishes, where creamed white cabbage was one of them.

My mother always made it by boiling the cabbage in water with a bit of milk and then thickening it with a butter/flour mixture.

You can actually see her version here.

I myself swear by the “roux method”, which I always find much easier to control.

So here is my take on the “synnejyske” regional dish!

Good old Danish classics are rarely a miss. For me, creamed white cabbage is one of those things that can’t get much more Danish, and it’s an ideal side dish for meatballs, sausage, or cured pork loin.

Creamed White Cabbage Recipe

Servings: 4 people

Creamed White Cabbage

Author: Per Asmussen

Keyword: Cabbage, Christmas, Christmas Food, Danish food, Grandma'S Food, Sides, White Cabbage, winter

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Metric - US Customary

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Ingredients

• 1000 gram White Cabbage about half of a whole head
• 30 gram Butter
• 24 gram Wheat Flour
• 300 gram Water
• 258 gram Whole Milk
• Salt and Pepper
• Nutmeg grated
• 1 gram Fresh thyme or dried - to taste

Instructions

• 1. Rinse the white cabbage and cut it into quarters. This makes it easier to slice into strips
  2. Slice the white cabbage into strips about a couple of centimeters wide.
  3. Pour water into a pot (about 5 liters capacity), add salt and bring to a boil.
  4. Add the cabbage to the boiling water and cook until tender / al dente. This takes about 15 minutes.
  5. Lift the cabbage out of the cooking water. Do not discard the cooking water.
  6. Now the flour needs to be "cooked off": Find a saucepan and add butter to it.
  7. Let the butter melt over medium-high heat
  8. Add the flour to the melted butter and stir well to form a roux.
  9. Then reduce the heat and now add some of the cooking water from the cabbage to the saucepan while whisking with a whisk. Continue to slowly add a little cooking water at a time, as a sauce gradually forms. You will need about 3 deciliters of cooking water in total. I used 2 deciliters of cooking water from the cabbage and 1 deciliter from the ham I served with it. If you're not making ham, just use 3 deciliters of the water from the cabbage. Remember to wait before adding more liquid until the sauce is fully combined and homogeneous.
  10. Now thin with milk while continuing to whisk.
  11. Let it all simmer for 5 - 7 minutes. This ensures that the sauce doesn't taste of flour.
  12. Then add the white cabbage to the sauce.
  13. Finish by adding thyme and seasoning with freshly grated nutmeg and salt and pepper.
• Enjoy your meal.

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