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Flødestuvet Hvidkål
Danish Creamed White Cabbage
Flødestuvet Hvidkål is a classic Danish side dish featuring tender white cabbage simmered in a creamy, savory sauce. It's often served with meatballs, pork dishes, or sausages, offering a comforting and slightly sweet counterpoint.
🧂 Ингредиенты
- 1 medium head White cabbage(about 1 kg, cored and thinly sliced)
- 50 g Butter(about 3.5 tbsp)
- 4 tbsp All-purpose flour
- 4 dl Milk(about 1.7 cups)
- 1 dl Water(reserved from cooking cabbage)
- 1 tsp Salt(or to taste)
- 1/2 tsp Ground pepper(or to taste)
- 1/4 tsp Nutmeg(freshly grated, optional)
- 1 tsp Sugar (optional)(for a touch of sweetness)
👨🍳 Инструкции
- 1
Prepare the cabbage: Remove the outer leaves, cut the cabbage into quarters, remove the tough core, and slice it thinly.
- 2
Cook the cabbage: Place the sliced cabbage in a large pot with enough salted water to cover. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until tender. Drain the cabbage, reserving about 1 dl (approx. 1/2 cup) of the cooking water for the sauce.
- 3
Make the roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown significantly.
- 4
Create the sauce: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Then, whisk in the reserved cabbage water. Continue to cook and whisk until the sauce thickens to a creamy consistency.
- 5
Season and combine: Stir in salt, pepper, and optional nutmeg and sugar. Add the drained cabbage to the sauce and stir gently to combine. Simmer for another 5-10 minutes to allow the flavors to meld.
- 6
Serve hot as a side dish.
💡 Профессиональные советы
- ✓For a richer sauce, you can use a mix of milk and cream.
- ✓Some traditional variations include a pinch of caraway seeds.
- ✓The sweetness can be adjusted with a touch of sugar, or omitted entirely for a more savory dish.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- Some regions in Denmark top the creamed cabbage with cinnamon sugar, cracked black pepper, or nutmeg.
- A small amount of bacon fat can be used in place of some butter for added flavor.