Silky Creamed Cabbage (Printable Version)

Silky cabbage in light cream sauce—indulgent yet refreshing comfort food ready in 30 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and finely shredded (about 2 lbs)
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 or gluten-free flour blend

→ Seasonings

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

# Steps:

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 the 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 and simmer gently for 6 to 8 minutes, stirring occasionally, until sauce thickens and coats the cabbage.
06 - Stir in nutmeg and season generously with black pepper and additional salt if needed.
07 - Remove from heat and transfer to a serving dish. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It turns humble cabbage into something creamy and elegant without feeling heavy.
  • You can have it on the table in half an hour with ingredients you likely already have.
  • The nutmeg adds a quiet warmth that makes people ask what the secret is.
  • It pairs with nearly everything or stands alone with good bread and butter.
02 -
  • Do not rush the cabbage wilting step or it will stay crunchy and watery instead of sweet and tender.
  • Stir the flour in thoroughly before adding liquid or you will end up with pasty clumps that refuse to dissolve.
  • Taste before serving because cabbage varies in sweetness and saltiness depending on the season.
03 -
  • Shred the cabbage as thin as you can manage so it cooks quickly and stays tender instead of chewy.
  • Use a heavy bottomed pan to prevent scorching, especially once the cream goes in and the heat is lowered.
  • Do not skip the nutmeg, it is barely noticeable but it makes the whole dish taste more complex and finished.
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