Catching Points - a food blog

Tuesday, August 15, 2006

Stuvad Vitkål

Stuvad Vitkål is Cabbage cooked in White Sauce that's the closest anything would let me translate it to, although Stuvad Spenat is Creamed Spinach. I wonder why I can't translate Stuvad Vitkål to Creamed Cabbage?
Anyway. It's just as the name says. Cabbage cooked in whitesauce. Sure there's a little bit more to it, but I thought I'd tell you a bit more about it. Creamed cabbage and also creamed macaroni are very typical swedish to have with sausage, but usually not just any sausage but our very own Falukorv which will translate to sausage from falun. What's special about it is that it has to have atleast 40% meat. But that doesn't mean I can make a sausage with 40% meat and call it falukorv, since the name is protected by law. There are so many cheaper brands that try to replicate falukorv, they usually call themselves things like guldkorv (goldsausage) or something corny like that and have a sausage very similar to the falukorv, but the taste differs immensely. The falukorv's look is special. It's usually almost round and covered in a red skin. The skin is not eatable. It's one of the most common things to eat in Sweden.
Back tot he main issue. Stuvad vitkål. to make this healthy and delicious side dish here's what you need...

400g green cabbage
2 tbsp butter
3 tbsp flour
5 dl milk
1 tsp dijon
nutmeg (optional)
parsley (optional)

Clean the cabbage by removing the most outer layers. Cut the cleaned cabbage into 2 cm cubes.
Melt the butter, add the cabbage and let it become a bit shiny by covering as much as possible in the butter. Sprinkle the flour on it and stir to make it spread all over.
Add a little bit of the milk at a time. I used lowfat milk, which wont cream aswell but the taste will be the same. Bring to boil at a lowheat while stirring constantly, when it's boiling add the salt, peppar and dijonmustard.
Let it all simmer at a lowheat for about 15 minutes (the cabbage should be soft). Add the nutmeg and taste it to see if you need to add more mustard, salt or peppar. Spread chopped parsley over. (I had chopped parsley but being really hungry made me completely forget it).


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