Danish Creamed Cabbage

The first time I had Oda’s Danish creamed cabbage was at Christmas time. After a fancy Christmas Eve dinner, Christmas Day offered a more laid-back menu — Danish Frikadeller (meatballs) and creamed cabbage.
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Cabbage is one of those nutritional unsung heroes — full of dietary fiber, vitamin C, K, and B6. It’s also a great source of potassium, manganese, magnesium, copper, and folate, to name a few. It’s versatile and delicious, too! The Danes use cabbage in many recipes, and this side dish is one of my favorites.
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Danish Creamed Cabbage
Serves about 8
You’ll Need:

  • 1 head green cabbage (about 3 lbs)
  • 4 TBSP butter
  • 6 TBSP flour
  • 3/4 cup milk
  • Reserved cabbage water, about 1/2 cup
  • salt and pepper to taste
  • Cinnamon sugar or nutmeg or cardamom

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Instructions:

  • Wash cabbage head, cut in quarters, removing stalk
  • Cook in covered saucepan with 1″  salted water until tender
  • Drain, reserving water, then press out moisture ( I use a wooden spoon)
  • Chop and squeeze out more moisture
  • Make white sauce:
    • Melt butter, add flour and whisk
    • Add milk a little at a time and whisk until smooth
    • Add reserved cabbage water a little at at time until sauce is the right consistency, stirring constantly. You’ll want to keep it a little on the thicker side, since the cabbage will give up some moisture
    • Season with salt and pepper to taste
  • Add cabbage to white sauce, stir to combine
  • Serve with cinnamon sugar to top ( the traditional Danish way) or salt and pepper. I’ve also seen some people sprinkle nutmeg or cardamom on top.

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Enjoy!
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Love,
Lassen’s

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