Silky Creamed Cabbage (Print Version)

Tender cabbage in a light, creamy sauce with nutmeg—comforting and ready in 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, optional

# How to Prepare:

01 - Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened but not browned.
02 - Add the 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 the flour over the cabbage and stir well to coat evenly. Cook for 1 minute.
04 - Gradually pour in the milk and heavy cream, stirring constantly to prevent lumps from forming.
05 - Reduce the 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 if needed. Remove from heat and transfer to a serving dish. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something luxurious without fancy techniques or hard-to-find ingredients.
  • The creamy sauce is light enough that you can eat a full serving without feeling heavy, yet it tastes indulgent.
  • It comes together in 30 minutes, perfect for weeknights when you want homemade comfort fast.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip salting the cabbage early, it draws out moisture and helps it cook down faster without turning mushy.
  • Stir constantly when you add the milk and cream or you'll end up with clumps of flour that ruin the silky texture.
  • If the sauce seems too thick, thin it with a splash of milk, if it's too thin, just simmer a bit longer uncovered.
03 -
  • Shred the cabbage as finely as you can, thicker pieces take longer to cook and won't absorb the sauce as well.
  • Taste before serving and don't be shy with the pepper, it cuts through the cream and wakes up the whole dish.
  • If you're making this ahead, undercook it slightly and finish on the stovetop just before serving so it stays silky.
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