Danish Creamed Cabbage with Carrots
A comforting and classic Danish side dish, this creamed cabbage is tender, slightly sweet from the carrots, and enveloped in a smooth, savory sauce. It's a perfect accompaniment to hearty meat dishes.
🧂 Ingredients
- 0.5 head Green Cabbage(medium-sized, thinly sliced)
- 5 small Carrots(peeled and thinly sliced)
- 1 clove Garlic(finely chopped)
- 2 tbsp Butter
- 0.5 L Vegetable Stock
- 2 tbsp All-purpose Flour
- 2.5 dl Milk
- 0.25 tsp Nutmeg(ground)
- to taste Salt
- to taste Black Pepper
👨🍳 Instructions
- 1
In a saucepan, melt the butter over medium heat. Add the thinly sliced cabbage and carrots. Sauté until softened, about 10-15 minutes.
- 2
Add the finely chopped garlic and sauté for another 2-3 minutes until fragrant, being careful not to burn it.
- 3
Pour in the vegetable stock and bring to a simmer. Cook for 10 minutes to allow the vegetables to become tender.
- 4
In a separate small bowl or jar, whisk together the flour and milk until smooth, creating a lump-free mixture. This will be your thickening agent.
- 5
Gradually whisk the flour-milk mixture into the simmering cabbage and carrots. Continue to cook, stirring constantly, until the sauce thickens and becomes creamy.
💡 Tip: Stirring constantly prevents lumps and ensures an even consistency. - 6
Season the creamed cabbage with ground nutmeg, salt, and pepper to taste. Stir well to combine.
- 7
Serve hot as a side dish.
💡 Pro Tips
- ✓For a richer flavor, a small piece of bacon can be diced and rendered before adding the cabbage and carrots.
- ✓Ensure the flour is cooked for a minute or two with the butter before adding liquid to avoid a raw flour taste.
- ✓If the sauce becomes too thick, a little extra milk or stock can be added to reach the desired consistency.
🔄 Variations
- Add a pinch of caraway seeds for a traditional Danish touch.
- Some recipes include a small amount of sour cream stirred in at the end for extra creaminess.