Steamed spring cabbage
(dampet spidskål)
3-4 spring cabbage
Salt
5 oz (150 g) butter
Grated nutmeg
Discarding the coarse outer leaves, quarter the cabbages and remove the stems.
Wash well in slightly salted water and steam for about 15 minutes under a tightly-fitting lid until just tender, adding a lump of butter but no further water.
Sprinkle with nutmeg before serving.
Serve with the boiled pork, strong mustard and ryebread.
Spring cabbage in white sauce
(stuvet spidskål)
2 oz (50 g) butter
2 oz (50 g) flour
¾ pint milk (4 dl)
2-3 tablesp. cream
Salt and ground white pepper
Pinch of nutmeg
Prepare the cabbage as above, slice and steam under a tightly-fitting lid without adding more water.
Make a white sauce with the butter, flour and milk, and add sufficient cream to produce the desired consistency.
Season and add the steamed cabbage.
Heat until warm through.