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Norwegian creamed cabbage (kålstuing)

Norwegian creamed cabbage (kålstuing)

Main dishes

The Norwegian accompaniment to the meatballs in brown sauce: cooked white cabbage in a white sauce made with milk and flavored with nutmeg.

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Recipe from Anne-Sophie Ofrim, Wkee4ager, Sauer202, adapted by Recette de cuisine · · updated on

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Kålstuing is often served with meatballs (kjøttkaker) in a brown sauce.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$1.94 $0.49 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $1.09
  • $0.02
  • $0.40
  • $0.07
  • $0.06
  • $0.03
  • $0.27

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Chop the cabbage into pieces and cook it in salted water until it is tender. Drain it.
  2. Prepare the sauce using only the milk, without the cooking liquid from the cabbage: whisk the flour into a small amount of milk in a saucepan, then add the remaining milk and butter. ≈ 4 min
  3. Bring to a boil, stirring constantly, and cook for 3 to 4 minutes.
  4. Salt, pepper, and optionally, a little grated nutmeg. ≈ 2 min
  5. Add the cabbage and heat through.

The bill

Norwegian creamed cabbage (kålstuing)

  • 500 to 750 grams of white cabbage$1.09
  • 1/2 teaspoon of salt (approximately 3g)$0.02
  • 400 ml of milk$0.40
  • 3 tablespoons of flour (approximately 25g)$0.07
  • 1 tablespoon of butter or margarine (approximately 14 g)$0.06
  • salt$0.03
  • pepper$0.27

Total$1.94

that's $0.49 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 to 750 grams of white cabbage
  • 500 ml of water
  • 1/2 teaspoon of salt (approximately 3g)
  • 400 ml of milk
  • 3 tablespoons of flour (approximately 25g)
  • 1 tablespoon of butter or margarine (approximately 14 g)
  • walnut and nutmeg
  • salt
  • pepper

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