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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1			-	-	-	-
salt				-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
black pepper			ground	-	-	-	-
nutmeg			ground	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
red pepper flake			crushed	-	-	-	-
bacon bit				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.