Silky Tender Creamed Cabbage (Printable)

Tender cabbage in silky cream sauce with nutmeg—a comforting European side dish ready in just 30 minutes.

# What You'll Need:

→ 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

→ 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 well to coat evenly. Cook for 1 minute to eliminate raw flour taste.
04 - Gradually pour milk and cream into the cabbage mixture, 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 evenly 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. Serve immediately.

# Expert Suggestions:

01 -
  • It transforms an inexpensive vegetable into something that feels special enough for company.
  • The creamy sauce clings to every ribbon of cabbage without feeling heavy or overwhelming.
  • You can make it start to finish in thirty minutes with ingredients you probably already have.
  • It pairs beautifully with roasted meats but stands strong enough to be the star of a simple meal.
02 -
  • Don't rush the cabbage, if you crank up the heat it will brown instead of wilting gently and the texture will be off.
  • Stir constantly when you add the milk and cream or you'll end up with clumps of flour that no amount of whisking will fix.
  • Taste before serving, cabbage drinks up salt and you'll almost always need more than you expect.
03 -
  • Use a sharp knife or mandoline to shred the cabbage finely and evenly so it cooks at the same rate.
  • If the sauce gets too thick, whisk in a little extra milk until it reaches the consistency you want.
  • Let the dish rest for a few minutes before serving so the sauce can settle and cling to the cabbage properly.
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