Silky Tender Creamed Cabbage (Printable View)

Tender cabbage in a light, creamy sauce—indulgent yet refreshing. Perfect comforting side dish ready in 30 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 2 pounds), cored and finely shredded
02 - 1 small yellow onion, finely chopped

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup whole milk
05 - 1/2 cup heavy cream

→ Thickener

06 - 1 tablespoon all-purpose flour

→ Seasonings

07 - 1/4 teaspoon ground nutmeg
08 - Salt and freshly ground black pepper to taste
09 - 1 tablespoon fresh parsley, chopped (optional)

# How to Make It:

01 - Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened but not browned.
02 - Add the shredded cabbage and a generous pinch of salt. Sauté for 6 to 8 minutes, stirring often, until the cabbage is wilted and tender.
03 - Sprinkle the flour over the cabbage and stir well to coat evenly; cook for 1 minute.
04 - Gradually pour in the milk and cream, stirring constantly to prevent lumps from forming.
05 - Reduce the heat to low. Simmer gently for 6 to 8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.
06 - Stir in the nutmeg and season generously with black pepper and additional salt as needed.
07 - Transfer to a serving dish and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It transforms humble cabbage into something that tastes far fancier than the effort required.
  • The creamy sauce clings to every shred without feeling heavy or cloying.
  • It pairs beautifully with almost anything, from roasted meats to a slice of crusty bread.
  • You can have it on the table in half an hour with ingredients you likely already own.
02 -
  • Do not rush the cabbage wilting step, if you add the liquid too soon the cabbage stays crunchy and the texture suffers.
  • Stir constantly when adding the milk and cream or you will end up with floury clumps instead of smooth sauce.
  • Nutmeg is potent, start with the quarter teaspoon and only add more if you truly want that warm spice to be more noticeable.
03 -
  • Use a Dutch oven instead of a skillet if you are doubling the recipe, it gives you more room to stir without spilling.
  • Add a clove of minced garlic with the onion for extra depth, it is subtle but makes the dish feel more layered.
  • If the sauce breaks or looks greasy, whisk in a tablespoon of cold milk off the heat and it will come back together.
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