Best Witte Kool In Roomsaus Shredded Cabbage In Cream Sauce Recipes

WITTE KOOL IN ROOMSAUS (SHREDDED CABBAGE IN CREAM SAUCE)

Steps:

• Preheat oven to 400*F(200C).
• 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 (if the cabbage has not absorbed most of the cream by then).
• Serve immediately. Enjoy!
• Serves 6, or 3 or 4 cabbage fans.

WITTEKOOL - WHITE CABBAGE

Steps:

• Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
• Drain well; add butter and seasonings.

BAKED CREAMED CABBAGE

Steps:

• Shred cabbage and cook for 9 minutes in boiling water.
• Remove cabbage and drain well.
• Place in 1 1/2 quart buttered casserole.
• Melt butter in a saucepan, stir in flour and salt and cook until smooth.
• Add milk gradually, stirring until thick.
• Pour sauce over cabbage and sprinkle bread crumbs over top.
• Bake at 325° for 15 minutes or until crumbs are brown.

SHREDDED CABBAGE WITH BUTTER AND BREAD

Steps:

• Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
• Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
• Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.

SHREDDED SAUTEED CABBAGE

Steps:

• Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
• Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
• Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
• Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
• Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.