Danish Creamed Cabbage
Holiday, Danish

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.
Serves about 8

Ingredients

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, nutmeg, or cardamom for topping

Directions

Wash cabbage head, cut in quarters, removing stalk.
Cook in covered saucepan with 1" salted water until tender.
Drain, reserving the 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 a time until the sauce is the right consistency, stirring constantly. 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 on top (the traditional Danish way), or salt and pepper. Some people also sprinkle nutmeg or cardamom on top.
Enjoy!

What sounds good ?