Silky Creamed Cabbage Side Dish (Printable Version)

Tender cabbage in a light, silky cream sauce with nutmeg—comforting and elegant in just 30 minutes.

# Ingredient List:

→ 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, optional 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 with a generous pinch of salt. Sauté for 6 to 8 minutes, stirring often, until cabbage is wilted and tender.
03 - Sprinkle flour over cabbage and stir well 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 generously with black pepper and additional salt if needed. Remove from heat and transfer to serving dish. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It turns humble cabbage into something silky and surprisingly elegant without any fuss.
  • The sauce clings to every shred, making each bite creamy and comforting.
  • It comes together in half an hour with ingredients you probably already have.
  • It's versatile enough to pair with almost anything or stand alone with good bread.
02 -
  • Don't rush the cabbage at the beginning, it needs time to soften or it'll stay crunchy and won't absorb the sauce.
  • Add the milk and cream slowly while stirring, or you'll end up with lumps that no amount of whisking will fix.
  • Taste before serving, cabbage is mild and needs bold seasoning to shine.
03 -
  • Use a wide skillet or Dutch oven so the cabbage has room to wilt evenly without steaming.
  • If the sauce gets too thick, thin it with a little extra milk rather than adding water.
  • Freshly grated nutmeg makes a noticeable difference, the pre-ground stuff loses its magic fast.
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