stuet kål

Norwegian style Creamed Cabbage

stuet kål

norwegian style creamed cabbage

This is one of those recipes in which the end result is greater than the sum of its parts.

Behold the lowly cabbage. While popular in Europe, cabbage can be a forgotten vegetable in the United States, unless you're making coleslaw. But a plate full of boiled cabbage with butter, salt, and pepper is super comforting, super nutritious, and superbly delicious. I could eat a whole potful.

Norwegians take this simple dish a bit further. Picture the above in a light cream sauce. When I tell you it's heaven, you'll probably have to try it before you believe me. But believe me, you will.

You'll often find Creamed Cabbage next to a plate of Norwegian Meatballs in Brown Gravy or in a Sour Cream and Dill sauce, or with Kjøttkaker, which are meat cakes served in a brown cheese sauce. Serve them all with lingonberries on the side.

Ingredients:

  • 1 head green cabbage, (about 1—1 ½ pounds), any disheveled-looking outer leaves stripped away.

  • 1 medium onion, diced

  • freshwater as needed

  • 4 tablespoons butter

  • 3 tablespoons flour

  • Optional: 1 cup stock—chicken or vegetable, or 1 teaspoon stock base

  • 1 cup half and half, milk, or heavy cream, or a combination

  • kosher salt to taste

  • a few grinds of the pepper mill

  • Optional: a light grating of fresh nutmeg

 Method:

  • Cut the cabbage. Here's the easy way—cut the cabbage in half, through the stem, then cut each half through the core again, to make 4 wedges. Using a sharp paring knife, cut around the core of each wedge and lift it out. Then cut the cabbage into bite-sized pieces.

  • Put the cut cabbage into a Dutch oven and add enough fresh cold water just to cover. Add salt and bring the pot to a boil. Simmer until the cabbage is quite tender, about 10—15 minutes.

  • Drain the cabbage, reserving 1 cup of the cabbage water.

  • In the same pot, melt the butter and then sauté the onion until it's soft and translucent.

  • Sprinkle on the flour and cook, stirring, until well combined and the flour loses its raw look. Note: If you'll be using heavy cream, reduce the flour to 2 tablespoons.

  • Continue to stir while adding the stock or the cabbage water with soup base. (It's ok if you don't have stock or soup base—in that situation, just use the cabbage water. Your cabbage will still taste great.)

  • Continue to stir while you add the half and half and/or cream and/or milk.

  • Cook the cabbage until it's well coated with the sauce and the sauce has thickened. Add a little pepper, taste for salt, and adjust if needed. Add a touch of nutmeg if you like.

  • In Norway, it's customary to serve stuet kål with meatballs, either in the traditional brown sauce or in sour cream and dill, or kjøttkaker, or braised mutton, but it's delicious as a side dish with practically anything.