A classic Norwegian sidedish recipe found on geniuskitchen.com
This is the only way to make most Norwegian children eat cabbage. It seems to really bring out the sweetness of the vegetable and remove any harshness that most children dislike.
1 lb [450 g] cabbage, chopped
2 tablespoons butter
4 tablespoons flour
1 2⁄3 cups [3,8 dl / 0,8 pt] milk
1 teaspoon chicken bouillon
1⁄2 teaspoon nutmeg
salt, to taste
pepper, to taste
 Boil cabbage until tender, approximately 30 minutes and drain well.
 Make a roux from the butter, flour and milk stirring constantly until it thickens.
 Add cabbage, salt, pepper and nutmeg and stir to mix together.
 Serve with any kind of meat dish, particularly popular with meat balls and meat patties.