DISH RESEARCH · Side dish
Stuvet Hvidkaal
Arla’s stuvet hvidkål boils, drains, squeezes and finely chops white cabbage before finishing it in a mixture of butter, whipping cream, milk, coarse salt and pepper.
About Stuvet Hvidkaal
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Arla’s stuvet hvidkål cooks white cabbage in salted water before combining it with butter, cream and milk. The source presents this cream-stewed cabbage as a traditional partner for meatballs or sausages, with mustard and beetroot alongside.
The coarsest outer leaves are removed and the cabbage is cut into large pieces. It boils in salted water under a lid for about twelve minutes, then drains in a sieve.
After cooling, the cabbage is wrapped in a dish towel and squeezed free of liquid. It is then chopped finely with a knife.
Butter, the selected whipping cream and milk are brought to a boil while being stirred. The chopped cabbage, a separate salt portion and freshly ground pepper are added; the mixture returns to a boil and is tasted for seasoning.
This version follows Arla’s cabbage-and-cream preparation. Prepared meatballs, mustard and beetroot are optional accompaniments drawn from the source’s serving context.
Ingredients in Stuvet Hvidkaal
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cabbagebase
- Buttercooking medium
- Cow Milksauce
- Saltseasoning
- Wheat flourbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.