BUTTER IN NORWEGIAN RECIPES

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CREAMED CABBAGE- NORWEGIAN STYLE RECIPE - FOOD.COM



Creamed Cabbage- Norwegian Style Recipe - Food.com image

I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1 lb cabbage, chopped
2 tablespoons butter
4 tablespoons flour
1 2/3 cups milk
1 teaspoon chicken bouillon
1/2 teaspoon nutmeg
salt, to taste
pepper, to taste

Steps:

  • Boil cabbage until tender, approximately 30 minutes and drain well.
  • Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
  • Add cabbage, salt, pepper and nutmeg and stir to mix together.
  • Serve.

Nutrition Facts : Calories 115.6, FatContent 6.5, SaturatedFatContent 4, CholesterolContent 19.7, SodiumContent 79.4, CarbohydrateContent 11.5, FiberContent 1.9, SugarContent 2.8, ProteinContent 3.9

CREAMED CABBAGE- NORWEGIAN STYLE RECIPE - FOOD.COM



Creamed Cabbage- Norwegian Style Recipe - Food.com image

I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1 lb cabbage, chopped
2 tablespoons butter
4 tablespoons flour
1 2/3 cups milk
1 teaspoon chicken bouillon
1/2 teaspoon nutmeg
salt, to taste
pepper, to taste

Steps:

  • Boil cabbage until tender, approximately 30 minutes and drain well.
  • Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
  • Add cabbage, salt, pepper and nutmeg and stir to mix together.
  • Serve.

Nutrition Facts : Calories 115.6, FatContent 6.5, SaturatedFatContent 4, CholesterolContent 19.7, SodiumContent 79.4, CarbohydrateContent 11.5, FiberContent 1.9, SugarContent 2.8, ProteinContent 3.9

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