Silky Creamed Cabbage Side Dish (Printable)

Silky cabbage in light cream sauce with butter and nutmeg. Ready in 30 minutes. Vegetarian and comforting.

# Ingredient List:

→ 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 for garnish (optional)

# 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 while stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently for 6 to 8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage evenly.
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. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It transforms humble cabbage into something silky and surprisingly elegant without any fuss.
  • The creamy sauce clings to every shred, making each bite feel indulgent yet light enough to want seconds.
  • It comes together in one pan in under half an hour, which means fewer dishes and more time at the table.
02 -
  • If you add the milk too fast or over high heat, the sauce can break or curdle, so keep the temperature gentle and pour slowly.
  • Shredding the cabbage finely makes all the difference in how evenly it cooks and how well it holds onto the sauce.
  • Tasting as you go is essential because cabbage varies in sweetness and the sauce needs enough salt to really shine.
03 -
  • Use a wide skillet or Dutch oven so the cabbage has room to wilt evenly without steaming in its own moisture.
  • Don't walk away during the simmering step, a few stirs keep the sauce from sticking and ensure it thickens just right.
  • Taste the cabbage itself before seasoning the whole dish, some heads are sweeter or more bitter and you'll need to adjust accordingly.
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