Category Archives: Cabbage

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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

St. Patty’s Recipe

It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.

Print Recipe
Corned Beef Cabbage Rolls
Cuisine Irish
Servings
people
Cuisine Irish
Servings
people
Instructions
  1. Prepare corned beef according to package (if necessary)
  2. Boil the carrot and potato until they easily break apart with a fork.
  3. Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
  4. Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
  5. Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
  6. Serve while still warm!
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