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.
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.
Danish Creamed Cabbage
Serves about 8
- 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
- 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.