Witte Kool In Roomsaus (Shredded Cabbage In Cream Sauce)

• 1 small cabbage
• salt
• 1 cup heavy whipping cream
• fresh ground black pepper
• freshly ground nutmeg
• 4 tablespoons butter
• crushed red pepper flakes, to taste (optional)
• veggie bacon bits, to taste (optional)

1. Preheat oven to 400*F(200C).
2. Generously butter a 2-quart casserole or large baking dish.
3. Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.
4. Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.
5. Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.
6. Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
7. Serve immediately. Enjoy!
8. Serves 6, or 3 or 4 cabbage fans.

cabbage, salt, heavy whipping cream, fresh ground black pepper, freshly ground nutmeg, butter, red pepper, veggie bacon

Taken from www.food.com/recipe/witte-kool-in-roomsaus-shredded-cabbage-in-cream-sauce-422822 (may not work)