Creamed cabbage is for the mostly served with Danish meatballs. The creamy white sauce is not made with cream, but with the water from boiling the cabbage and some milk. This make this side a lot lighter than if using cream. Taste-wise I don't think you miss much, well I have never had it with cream, so what do I know???
Even though the creamed cabbage is a very simple dish, the way you eat it is different depending on traditions and geography inside Denmark. My dad (from Jutland) sprinkled cinnamon and sugar on top. My mom (from Copenhagen) sprinkled cracked black pepper on top, while I sprinkle nutmeg on top.
So my Danish friends and others what do you favor on top of the creamed cabbage??
1 large green cabbage
- 25 g butter
- 2 tablespoons all-purpose flour
- ½ cup (1 dl) water (from boiling the cabbage)
- about ½ cup (about 1 dl) milk
- salt & pepper to taste
Remove outer leaves of cabbage, and cut cabbage into quarters and remove the hard core. Slice the cabbage across the quarters width-wise. To get uniform slices I use a mandolin.
Boil the cabbage in salted water until tender 5-8 minutes. Drain the water from the cabbage, saving some of the water for the sauce.
Melt butter over medium heat in a sauce pan. Add the flour and a sprinkle of salt, stirring constantly, until all the flour is incorporated with the butter. You don't want it to get a golden. Whisk in a little at a time of the hot water (from the boiling of the cabbage), making sure to not to have any lumps left, then whisk in the milk and cook, whisking constantly, until the sauce thickens and gets a bit shiny, 2 to 3 minutes. Add more milk if the sauce is too thick. You want a thick sauce, because it will get some water from the drained cabbage.
Add the cabbage and season the creamed cabbage with salt and pepper.
Serve the creamed cabbage immediately.