Save My neighbor brought this to a potluck years ago, and I ate three helpings before asking what it was. Cabbage had always been something I tolerated, never craved, but this version changed everything. The way the cream clung to each tender ribbon, the faint warmth of nutmeg in the background—it felt like comfort in a bowl. I went home that night determined to recreate it, and after a few tries, I got it just right.
I made this for my dad once when he was visiting, and he kept asking if I'd added cheese. There wasn't any, just butter, cream, and a whisper of nutmeg, but the sauce had thickened into something so velvety he couldn't believe it. He cleaned his plate twice and asked for the recipe before he left. Now every time he calls, he asks if I've made that cabbage thing again.
Ingredients
- Green cabbage: Choose a firm, heavy head with tight leaves, and shred it finely so it wilts evenly and soaks up the cream without turning mushy.
- Yellow onion: A small onion adds just enough sweetness to balance the cabbage without overpowering the delicate sauce.
- Unsalted butter: This gives you control over the salt level and adds a rich, silky base that olive oil just can't match.
- Whole milk and heavy cream: The milk keeps it light while the cream brings body, you can adjust the ratio depending on how indulgent you're feeling.
- All purpose flour: Just a tablespoon is enough to thicken the sauce gently without making it gloppy or starchy.
- Ground nutmeg: A tiny amount transforms the dish, adding warmth and a faint sweetness that feels almost mysterious.
- Salt and black pepper: Season generously, cabbage needs more than you think to really shine.
- Fresh parsley: A sprinkle at the end brightens the whole dish and makes it look like you put in more effort than you did.
Instructions
- Soften the onion:
- Melt the butter over medium heat until it stops foaming, then add the chopped onion and cook gently until it's translucent and sweet. Don't let it brown or it will taste bitter against the cream.
- Wilt the cabbage:
- Toss in the shredded cabbage with a good pinch of salt and stir often, letting it collapse and soften without browning. It should smell faintly sweet and look glossy from the butter.
- Add the flour:
- Sprinkle the flour over the cabbage and stir it in thoroughly, cooking for about a minute. This step cooks off the raw flour taste and prepares the base to thicken smoothly.
- Pour in the dairy:
- Slowly add the milk and cream while stirring constantly to avoid lumps. The mixture will look thin at first but trust the process.
- Simmer until thickened:
- Turn the heat down low and let it bubble gently, stirring now and then, until the sauce clings to the cabbage like a soft blanket. It should coat the back of a spoon when you drag it through.
- Season and finish:
- Stir in the nutmeg, taste, and adjust salt and pepper boldly. Remove from heat, plate it up, and scatter parsley over the top if you have it.
Save One night I served this alongside roast pork, and my friend who claimed to hate cooked cabbage scraped the bowl clean with her fork. She looked up, surprised at herself, and said it tasted like something her grandmother would have made. That's when I realized this dish has a quiet, old fashioned magic that sneaks up on people. It's not flashy, but it lingers.
Choosing Your Cabbage
Green cabbage is sturdy and reliable, but Savoy cabbage has crinkled leaves that hold the sauce even better and cook down softer. Napa cabbage wilts faster and tastes milder, almost sweet, if you want something more delicate. I've mixed half and half before and loved the contrast in texture. Whatever you pick, shred it thin and uniform so every bite cooks evenly.
Making It Lighter or Richer
If you want to cut back on richness, use all milk and skip the cream, it'll still thicken nicely and taste satisfying. For a truly indulgent version, swap the milk for half and half and add an extra splash of cream at the end. I've also stirred in a spoonful of cream cheese once when I had it lying around, and it made the sauce impossibly smooth. Play with the dairy based on your mood and what's in the fridge.
Serving and Pairing Ideas
This is perfect next to roast chicken, pork chops, or a simple grilled sausage, but I've also eaten it as a main with thick slices of sourdough to soak up the sauce. It reheats beautifully, though you might need to add a splash of milk to loosen it up. Leftovers are great stirred into mashed potatoes or folded into an omelet the next morning.
- Add a clove of minced garlic with the onion for a deeper, savory kick.
- Stir in a handful of grated Parmesan at the end for a subtle cheesy richness.
- Top with crispy breadcrumbs or fried shallots for crunch and contrast.
Save This is one of those recipes that feels like a hug on a plate, simple and honest and somehow better than the sum of its parts. Make it once, and I promise it'll become a regular in your rotation.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare it up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of milk to restore the creamy consistency.
- → What type of cabbage works best?
Green cabbage is traditional and provides a sturdy texture, but Savoy or Napa cabbage offer a more delicate, tender result. You can also use a combination for varied texture.
- → How can I make this lighter without sacrificing creaminess?
Use all whole milk instead of combining milk and cream, or substitute half of the dairy with low-sodium vegetable broth. The flour will still create a satisfying creamy texture.
- → What dishes pair well with creamed cabbage?
It complements roasted chicken, pork chops, grilled sausages, and beef roasts beautifully. It also works as a vegetarian main course served over mashed potatoes or with crusty artisan bread.
- → Can I add other vegetables to this dish?
Absolutely. Thinly sliced carrots, peas, or leeks make excellent additions. Add them when sautéing the onions to ensure they cook through properly.
- → How do I prevent the sauce from becoming lumpy?
Sprinkle the flour evenly over the cabbage and stir well before adding liquid. Pour in the milk and cream gradually while stirring constantly, and keep the heat at medium-low to allow smooth incorporation.