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
- Rinse the white cabbage and cut it into quarters. This makes it easier to slice into strips
- Slice the white cabbage into strips about a couple of centimeters wide.
- Pour water into a pot (about 5 liters capacity), add salt and bring to a boil.
- Add the cabbage to the boiling water and cook until tender / al dente. This takes about 15 minutes.
- Lift the cabbage out of the cooking water. Do not discard the cooking water.
- Now the flour needs to be "cooked off": Find a saucepan and add butter to it.
- Let the butter melt over medium-high heat
- Add the flour to the melted butter and stir well to form a roux.
- 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.
- Now thin with milk while continuing to whisk.
- Let it all simmer for 5 - 7 minutes. This ensures that the sauce doesn't taste of flour.
- Then add the white cabbage to the sauce.
- Finish by adding thyme and seasoning with freshly grated nutmeg and salt and pepper.
- Enjoy your meal.