Silky Creamed Cabbage Side (Printable)

Silky cabbage in light 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 (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

# Directions:

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 and a generous pinch of salt. Sauté for 6 to 8 minutes, stirring often, until the cabbage is wilted and tender.
03 - Sprinkle flour over the cabbage and stir well to coat evenly. Cook for 1 minute.
04 - Gradually pour in the milk and cream, stirring constantly to prevent lumps from forming.
05 - Reduce heat to low. Simmer gently for 6 to 8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.
06 - Stir in the nutmeg and season generously with black pepper and additional salt as needed. Remove from heat and transfer to a serving dish.
07 - Top with chopped parsley if desired and serve immediately.

# Expert Tips:

01 -
  • It turns an inexpensive head of cabbage into something that feels special enough for company.
  • The creamy sauce clings to every shred without feeling heavy or overly rich.
  • You can have it on the table in half an hour with ingredients you probably already have.
  • It pairs beautifully with nearly anything, from weeknight chicken to holiday roasts.
02 -
  • Do not skip salting the cabbage early, it draws out moisture and helps it wilt down without turning watery.
  • Stir constantly when adding the milk and cream or you will end up with lumps in your sauce.
  • Taste before serving because cabbage can handle a lot more seasoning than you expect.
03 -
  • Shred the cabbage as finely as you can so it cooks evenly and the sauce clings to every piece.
  • Use a heavy bottomed skillet or Dutch oven to prevent scorching when the sauce thickens.
  • Do not rush the simmering step, gentle heat keeps the cream from breaking and the cabbage from turning mushy.
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