Silky Tender Creamed Cabbage (Printable)

Tender cabbage enveloped in a light, creamy sauce—comforting and indulgent yet refreshingly simple to prepare.

# Ingredient List:

→ 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 garnish)

# How To Make:

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

# Expert Hints:

01 -
  • It transforms humble cabbage into something that feels like a hug on a plate.
  • The creamy sauce is luxurious without being heavy or overly indulgent.
  • It comes together in just 30 minutes with ingredients you probably already have.
  • Its the kind of side dish that makes people ask for seconds even if they claim they dont like cabbage.
02 -
  • Dont skip salting the cabbage early, it draws out moisture and helps it cook down without steaming itself into blandness.
  • Stir constantly when you add the milk and cream or youll end up with floury lumps that no amount of whisking will fix.
  • If the sauce looks too thick, add a splash more milk; if its too thin, let it simmer another minute or two uncovered.
03 -
  • Use a sharp knife or a mandoline to shred the cabbage finely and evenly so it cooks at the same rate and stays tender.
  • Freshly grated nutmeg makes a noticeable difference over pre ground, it smells warmer and tastes brighter.
  • If youre making this ahead, undercook the cabbage slightly so it doesnt turn mushy when you reheat it.
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