Wittekool White Cabbage Food

WITTE KOOL IN ROOMSAUS (SHREDDED CABBAGE IN CREAM SAUCE)

Steps:

• Preheat oven to 400*F(200C).
• Generously butter a 2-quart casserole or large baking dish.
• Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.
• Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.
• Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.
• Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
• Serve immediately. Enjoy!
• Serves 6, or 3 or 4 cabbage fans.

WITTEKOOL - WHITE CABBAGE

Steps:

• Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
• Drain well; add butter and seasonings.

SPEK MET WITTEKOOL - PORK HOCKS WITH CABBAGE

Steps:

• Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
• Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
• Cook until tender.