Witte Kool In Roomsaus Shredded Cabbage In Cream Sauce

A quick and easy belgium recipe from european cuisines. Simple is good!!

Preheat oven to 400f.

Generously butter a 2-quart casserole or large baking dish.

Pull off the outer leaves of the cabbage.

Halve it and cut out the core.

With a sharp knife or the shredding disc of a food processor , shred the cabbage thinly.

Bring a large pot of salted water to a boil.

When it comes to a rolling boil , put in the shredded cabbage.

Stir a few times until the water returns to a boil.

Allow to boil for three minutes.

Remove immediately and drain well.

Turn into the buttered casserole dish.

Pour the cream over.

Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits , if using.

Dot with the butter.

Bake for 15 minutes , or a little longer.

Serve immediately.

Enjoy !.

Serves 6 , or 3 or 4 cabbage fans.

cabbage, salt, heavy whipping cream, fresh ground black pepper, nutmeg, butter, crushed red pepper flakes, bacon bits