Silky Tender Creamed Cabbage (Printer-friendly)

Tender cabbage in a silky, light cream sauce with nutmeg—a comforting side 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 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)

# How to Make It:

01 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened but not browned.
02 - Add shredded cabbage with a generous pinch of salt. Sauté for 6 to 8 minutes, stirring frequently, until cabbage is wilted and tender.
03 - Sprinkle flour over cabbage and stir thoroughly to coat evenly. Cook for 1 minute.
04 - Gradually pour in milk and cream while 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 with black pepper and additional salt to taste. Remove from heat.
07 - Transfer to serving dish and garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • It turns humble cabbage into something surprisingly elegant without any fuss.
  • The creamy sauce is rich enough to satisfy but light enough to leave room for seconds.
  • Everything comes together in one pan in less than half an hour.
  • It pairs beautifully with roasted meats or stands alone with good bread.
02 -
  • Don't skip salting the cabbage early, it draws out moisture and helps it cook down without steaming itself bland.
  • If your sauce looks too thin after simmering, just give it another minute or two, it thickens fast once it gets going.
  • Nutmeg can go from perfect to overpowering in a pinch, so measure carefully and taste before adding more.
03 -
  • Use a wide skillet instead of a tall pot so the cabbage wilts faster and develops a little caramelization on the edges.
  • Stir the sauce often once the dairy goes in, it can scorch on the bottom if left alone too long.
  • Taste before serving, cabbage is mild and needs confident seasoning to really come alive.
Go Back