Silky Creamed Cabbage Side Dish (Print Version)

Silky cabbage in light cream sauce with butter and nutmeg. Comforting European-style side dish ready in 30 minutes.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (approximately 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)

# Cooking Directions:

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 to eliminate raw flour taste.
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 generously with black pepper and additional salt as needed. Remove from heat and transfer to serving dish.
07 - Top with chopped parsley if desired before serving.

# Expert Suggestions:

01 -
  • It transforms ordinary cabbage into something so creamy and tender that even picky eaters ask for seconds.
  • The whole thing comes together in half an hour with ingredients you probably already have.
  • It feels like comfort food but won't leave you heavy or sluggish afterward.
02 -
  • Don't skip salting the cabbage early, it draws out moisture and helps it cook down faster without turning mushy.
  • If your sauce looks too thick, add a splash more milk and stir until it loosens up to your liking.
03 -
  • Shred the cabbage as thinly as you can, it cooks faster and absorbs the sauce more evenly.
  • Use a heavy skillet or Dutch oven so the heat distributes well and nothing scorches on the bottom.
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