Ingredients: 2 1/2 kg white cabbage 30 g butter 1/2 tsp white pepper 250 ml cream 2 tsp salt and pepper 1/2 tsp ground nutmeg
Directions:1. Split cabbage in 4, remove stalk and boil in salted water for 15 to 20 minutes. Cool cabbage and squeeze some water out. 2. Run the cabbage through a meat grinder and squeeze out more water 3. Put cabbage in a pan and add butter and cream. Warm carefully until thickened to a creamy consistency. Add salt, pepper and nutmeg. |