Summary

Ingredients

• 0.5 ½ head white cabbage, cut into small pieces
• 40 g butter
• 150 ml cream
• 3 tablespoon flour
• 1 medium onion (s)
• 1 bay leaf
• salt and pepper
• some nutmeg

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Instructions

1. Bring the water to the boil, add the chopped onion, the bay leaf, salt, pepper and the cabbage and simmer for about 15 minutes, the cabbage should still be firm to the bite, but not hard.
2. Now strain the cabbage and collect the cooking water. Remove the bay leaf.
3. Melt the butter in the pan and mix it with the flour (preferably sifted) to make a roux. Always stir so that it doesn`t clump! Pour in enough cabbage water to make a nice creamy sauce when it comes to the boil. I also sift through this mass again so that there are really no lumps in it. Now add the cream and bring to the boil again. Add the cabbage, let it get hot again and season with salt, pepper and nutmeg.
4. Tastes wonderful with cabbage rolls or chicken legs!