Silky Creamed Cabbage Side Dish (Print Version)

Tender cabbage in a light, creamy sauce—a comforting European side dish ready in just 30 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 2 lbs), 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 (optional garnish)

# How to Make It:

01 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened but not browned.
02 - Add shredded cabbage with a generous pinch of salt. Sauté for 6-8 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 milk and cream while stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently for 6-8 minutes, stirring occasionally, until sauce thickens and coats the cabbage.
06 - Stir in nutmeg and season generously with black pepper and additional salt to taste. Remove from heat.
07 - Transfer to serving dish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something silky and indulgent without feeling heavy.
  • The entire dish comes together in half an hour with ingredients you probably already have.
  • It pairs beautifully with nearly anything, from roasted meats to a simple piece of crusty bread.
02 -
  • Dont rush the cabbage wilting step, if you add the liquid too soon the cabbage stays crunchy and the sauce turns watery.
  • Stir the flour in thoroughly before adding any liquid or youll end up with clumps that never dissolve.
  • Taste before serving, cabbage is mild and needs assertive seasoning to shine.
03 -
  • Use a sharp knife or mandoline to shred the cabbage finely and evenly, it cooks faster and the sauce clings better.
  • If the sauce looks too thin after simmering, let it cook uncovered for another minute or two until it thickens just right.
  • A tiny grating of fresh nutmeg tastes brighter than pre ground, if you have a whole nutmeg tucked away, now is the time to use it.
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