White Cabbage in Wholemeal Spelled Bechamel Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g butter
- 80 g wholemeal spelled flour
- 500 ml milk, low-fat, 1.8%
- 2 teaspoons salt, (Himalayan salt)
- nutmeg
- 1 medium white cabbage
Print Recipe
Pin Recipe Instructions
- Heat the butter in a saucepan and add the wholemeal spelled flour and sweat while stirring. Gradually add the milk until a creamy bechamel sauce is formed. Season with the Himalayan salt and nutmeg.
- Quarter the white cabbage, remove the stalk and cut the cabbage into large strips. Wash thoroughly.
- Then put in a saucepan with water and Himalayan salt and cook the white cabbage, it should remain firm to the bite. Pour the white cabbage into a colander and add to the wholemeal spelled bechamel sauce. Season a little if necessary.
- Fried potatoes made from raw potatoes and fried eggs go well with this.
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