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Nutrition Facts
Serving Size 1 (154g) Recipe makes 6 servings
Calories 115
Calories from Fat 58		(50%)
Amount Per Serving		%DV
	Total Fat 6.5g	10%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 79mg		3%
Potassium 296mg		8%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 1.9g	7%
	Sugars 2.8g
Protein 3.9g		7%
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Creamed Cabbage- Norwegian Style

Recipe #169475 | 40 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: mama's kitchen
May 24, 2006

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.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Boil cabbage until tender, approximately 30 minutes and drain well.
2
Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
3
Add cabbage, salt, pepper and nutmeg and stir to mix together.
4
Serve.

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Featured Reviews for This Recipe

From: AzureLynn

On Sep 24, 2009

Instead of boiling the cabbage I opted to saute it lightly in the butter (using extra as needed) until it was nicely wilted. After that I followed directions as written. It's delicious. I like cabbage — and this is a nice version of preparation! Thanks for sharing!

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From: KitchieWitchyGoo

On Jan 31, 2009

I was looking for a new veggie recipe for cabbage and this one called out to me, it looked so good! It was just what I was looking for, something different! We loved it and I will certainly be making this one again!

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From: GT in SA

On Feb 8, 2007

We are cabbage lovers and always on the lookout for different ways to prepare. And many good recipes exist. In my view, this ranks amongst the best. Deserving of five stars for two reasons. Firstly of course, flavour and texture. I thought this might be good, that is why I tried it, but the first taste was still unexpected. Secondly, for simplicity of ingredients and preparation. It is incomprehensible that such creaminess can be achieved simply with a roux. Perhaps, my substituting with full-cream buttermilk contributed, I don't know. In any event mk, I am very grateful that you were once young, and also grateful to those Vikings - they certainly knew their cabbage! Next time, I would like to try this over fettucini.

4 people found this review helpful

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From: Lori Mama

On Jan 23, 2008

Delicious! I used a Chinese cabbage, since I like that they aren't as dense as the regular ones. I also microwaved the cabbage just until wilted. The sauce is just right. Lovely side dish.