STEWED CABBAGE
Stuvad vitkål
The ordinary green cabbage (that's called white cabbage in Sweden) is a cheap and very versatile vegetable. Not to mention that it's one of Sweden's most reliable sources of vitamin C and different minerals. Stewed cabbage is a lovely accompaniment to many meat and sausage dishes.
Serves 4
½ head of green cabbage, approx 1.10 lbs
water, salt
2 tablespoons butter or margarine
3 tablespoons flour
approx 1.2 cup milk
salt, some pepper
some grated nutmeg (I don't use it)
3 tablespoons chopped parsley or chives
Rinse and trim the cabbage, then cut it in broad stripes or even-sized pieces. Put the cabbage in boiling, lightly salted water and boil it for about 15 minutes or until tender. Take it up and drain it, but save approx 0.4 cup of the liquid.
Sizzle fat and flour in a saucepan and dilute with cabbage liquid and milk. Let this stew boil for 3 to 5 minutes. Flavor with salt, pepper and nutmeg if you like that. Put the cabbage in the stew and heat it through. Sprinkle with parsley or chives and serve.
Not so fancy, but one of the best food memories I have from my childhood and I still make it today.
Enjoy!
Bella
Stuvad vitkål
The ordinary green cabbage (that's called white cabbage in Sweden) is a cheap and very versatile vegetable. Not to mention that it's one of Sweden's most reliable sources of vitamin C and different minerals. Stewed cabbage is a lovely accompaniment to many meat and sausage dishes.
Serves 4
½ head of green cabbage, approx 1.10 lbs
water, salt
2 tablespoons butter or margarine
3 tablespoons flour
approx 1.2 cup milk
salt, some pepper
some grated nutmeg (I don't use it)
3 tablespoons chopped parsley or chives
Rinse and trim the cabbage, then cut it in broad stripes or even-sized pieces. Put the cabbage in boiling, lightly salted water and boil it for about 15 minutes or until tender. Take it up and drain it, but save approx 0.4 cup of the liquid.
Sizzle fat and flour in a saucepan and dilute with cabbage liquid and milk. Let this stew boil for 3 to 5 minutes. Flavor with salt, pepper and nutmeg if you like that. Put the cabbage in the stew and heat it through. Sprinkle with parsley or chives and serve.
Not so fancy, but one of the best food memories I have from my childhood and I still make it today.
Enjoy!
Bella
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