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
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.