Classic old fashioned danish comfort food. Creamed cabbage is great as an accessory for all the meat favorites: meatballs, pork chops, sausages etc. and it is easy to make.
DANISH CREAMED CABBAGE WITH CARROTS
½ CABBAGE HEAD
5 SMALL CARROTS
1 CLOVE OF GARLIC
½ L. VEGESTABLE STOCK
2 TBSP. FLOUR
2½ DL. MILK
1/4 TSP. GROUND NUTMEG
SALT AND PEPPER
Thinly slice the cabbage.
Peel the carrots and slice them thinly as well.
Peel the garlic and finely chop it.
Sweat the cabbage and carrots in a saucepan in a little butter, until softened.
Add the garlic and sweat for a few minutes more without the garlic burning.
Add the vegetable stock and cook the dish for 10 min.
Shake flour and milk together for a “roux” without lumps.
Add the roux to the cabbage and cook it all in well until thickened and creamy.
Season with nutmeg, salt and pepper.