Cabbage stew – Recipe for homemade Cabbage with fresh kale in a baked sauce. Cabbage stew is super easy and delicious to make. Cabbage stew consists of a baked sauce with nutmeg, to which fresh blanched and chopped cabbage is added. Most people eat cabbage stew during Christmas for Christmas lunches or Christmas dinner. Cabbage stew can be served with, for example, glazed ham and sugar-coated potatoes. It also tastes great to serve cabbage stew with fried medister sausage. Cabbage stew is super delicious for the otherwise heavy Christmas meal.
I use fresh cabbage, but you can also use frozen cabbage. Make sure to thaw the cabbage and squeeze out the liquid, otherwise the sauce will be too thin. This way of making kale is exactly the same method when, for example, making parsley sauce for roast pork or spinach sauce.
There are many ways to make such a round of cabbage stew and every family probably has their own way of making it. Maybe you would like to share how you make cabbage stew in your family? Feel free to write it down in the comments. Enjoy!
Cabbage stew
Ingredients
Instructions
Remove the coarse stems from the cabbage and rinse thoroughly several times with cold water. Blanch the cabbage: Fill a large pot with water and bring to the boil. Add the cabbage and cook for 4-5 minutes.
Pour the cooked cabbage into a sieve and immediately place the cabbage in a bowl of ice cold water.
Drain and let the cabbage drain in the sieve. Chop the kale, this is easy in a food processor. Set the cabbage aside while you make the sauce.
Melt the butter over medium heat in a saucepan. Do not let it brown. Add the flour and whisk thoroughly until it comes together. Heat the milk and add it a little at a time while whisking.
Whisk it together thoroughly before adding more milk. Continue with the rest of the milk until you get a glossy sauce. Make sure the sauce is cooked through while stirring.
Season the sauce with salt, pepper, freshly grated nutmeg and a pinch of sugar. Add the chopped cabbage to the sauce and heat through, stirring. Season again and serve. Enjoy!
Grønlangkål: a traditional danish kale dish
Grønlangkål, often referred to as “cabage stew,” is a beloved Danish dish that showcases the versatility of kale, particularly during the winter months. This rich and hearty dish is traditionally made with finely chopped kale, which is cooked until tender and then combined with a creamy sauce, often made from butter, flour, and milk or cream. The result is a comforting side dish that pairs beautifully with various main courses.
The preparation of grønlangkål typically begins with blanching the kale to soften its texture and enhance its vibrant green color. After chopping the kale, it is simmered with onions and seasonings, allowing the flavors to meld together. The creamy sauce is then added, creating a luscious and satisfying dish that is both nutritious and flavorful.
Grønlangkål is often served during the Christmas season in Denmark, accompanying traditional dishes such as roast pork or duck. Its rich, creamy consistency complements savory meats perfectly, making it a popular choice for festive meals. Additionally, it can be garnished with crispy fried onions or served with a sprinkle of nutmeg for added flavor.
This dish highlights the importance of seasonal ingredients in Danish cuisine, as kale is typically harvested during the colder months when it is at its best. Grønlangkål is not just a delicious side dish; it is a reflection of Danish culinary traditions, celebrating the use of local produce and creating warmth and comfort during the winter season.
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