Creamed Cabbage (Witte Kook in Roomsaus)

INGREDIENTS: 

• 1 small green cabbage salt to taste
• 1 cup heavy (or whipping) cream
• freshly ground black pepper to taste
• pinch of freshly grated nutmeg
• 4 tablespoons (1/2 stick) unsalted butter
   
  

• Preheat the oven to 400 F. Butter a large casserole. 
• Discard the though outer leaves of the cabbage, cut it into quarters, and cut away the core.
• Use a sharp knife or the shredding disk of the food processor to shred the cabbage very thinly. 
• Bring a large pot of salted water to a boil and add the shredded cabbage.
• Cook, uncovered, for 3 minutes. Drain thoroughly. 
• Spread the cabbage in the buttered casserole, pour the cream over the cabbage, and season generously with salt, pepper, and nutmeg. Dot with the butter.
• Bake for 15 minutes until the cabbage has absorbed most of the cream. 
• Serve immediately.
  

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