Why You’ll Love This Recipe
Creamed cabbage is one of those humble, old-fashioned side dishes that instantly brings comfort to the table. With tender cabbage simmered until soft and then coated in a creamy, buttery sauce, it’s simple yet incredibly satisfying. It pairs beautifully with roasted meats, fried chicken, or even just crusty bread for a lighter meal. The best part is how budget-friendly it is—turning a basic vegetable into something that feels indulgent. The first time I made it, I swapped in half-and-half instead of milk, and the richness was outstanding. If you’ve been looking for a way to make cabbage more exciting, this dish proves that a few pantry staples can transform it into something unforgettable.
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Creamed Cabbage – A Comforting Side Dish with a Classic Touch
- Total Time: 30 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and comforting side dish made with tender cabbage simmered in a rich, seasoned cream sauce, perfect to pair with hearty mains.
Ingredients
- 1 medium head of green cabbage, cored and chopped
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for richness)
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add chopped cabbage and cook for 5-6 minutes until just tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in flour to make a roux and cook for 1 minute.
- Gradually whisk in milk and cream, cooking until sauce thickens, 4-5 minutes.
- Season with salt, pepper, and nutmeg (if using).
- Fold in drained cabbage and stir until well coated in the cream sauce.
- Simmer for 2-3 minutes to heat through.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, sprinkle with grated Parmesan or cheddar cheese before serving.
- This dish pairs well with roast meats or fried chicken.
- Use savoy cabbage for a sweeter, tender variation.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Each ingredient plays a role in creating a side dish that’s creamy, flavorful, and comforting.
Green cabbage – The star of the dish, with a mild flavor that softens and sweetens as it cooks.
Butter – Adds richness and creates the base of the creamy sauce.
Flour – Used to form a roux, helping to thicken the cream sauce so it clings to the cabbage.
Milk – Provides creaminess and blends with the roux for a smooth sauce.
Heavy cream (optional) – Makes the sauce extra rich and velvety.
Onion – Adds depth and a savory balance to the sweetness of the cabbage.
Garlic – Enhances the sauce with a gentle aromatic flavor.
Nutmeg – A pinch of nutmeg gives the cream sauce a warm, subtle spice.
Salt and black pepper – Essential for seasoning and bringing the flavors together.
Fresh parsley – For garnish, adding freshness and color to the finished dish.
Directions
Start by preparing the cabbage. Remove any tough outer leaves and core, then slice the cabbage into thin strips. Bring a pot of salted water to a boil and cook the cabbage for about 5–6 minutes until tender. Drain well and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add onion and garlic, cooking until softened and fragrant. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk (and cream if using), stirring constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of nutmeg.
Add the drained cabbage to the sauce, stirring until it’s well coated. Let it simmer for another 2–3 minutes so the flavors meld together. Adjust seasoning to taste.
Garnish with fresh parsley before serving warm.
Servings and timing
This recipe serves 4–6 as a side dish. Preparation takes about 10 minutes, cooking requires 20 minutes, and the dish is ready in roughly 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce thickens too much. Freezing is not recommended, as the cream sauce may separate.
Variations and Customizations
Cheesy creamed cabbage – Stir in shredded cheddar, Gruyère, or Parmesan for a richer flavor.
Bacon upgrade – Add crisped bacon bits for smoky depth and extra texture.
Mustard twist – Stir in a spoonful of Dijon mustard for a tangy kick.
Low-carb version – Replace flour with a small amount of cream cheese to thicken the sauce.
Spicy option – Sprinkle in red pepper flakes for a gentle heat.
Caramelized onion base – Cook the onions longer until golden for a sweeter, deeper flavor.
Crunchy topping – Transfer to a baking dish, top with breadcrumbs, and bake for a gratin-style finish.
FAQs
Can I use red cabbage instead of green?
Yes, but the flavor will be slightly stronger, and the color may bleed into the sauce.
Do I need to boil the cabbage first?
Yes, boiling ensures the cabbage is tender before combining it with the cream sauce.
Can I make this dish ahead of time?
Yes, it can be prepared a day ahead and reheated gently before serving.
Is heavy cream necessary?
No, milk works fine, but cream adds extra richness.
Can I use cornstarch instead of flour?
Yes, dissolve cornstarch in a little milk and stir it in to thicken the sauce.
What protein pairs best with creamed cabbage?
Roast chicken, pork chops, sausages, or beef roast are excellent choices.
How do I keep the sauce from clumping?
Whisk continuously while adding the milk to ensure a smooth sauce.
Can I make it dairy-free?
Yes, use plant-based milk and vegan butter; the texture will still be creamy.
How do I add more flavor?
Try adding nutmeg, mustard, or cheese for depth and variety.
Can I bake this dish?
Yes, place in a baking dish, top with breadcrumbs and cheese, and bake until bubbly.
Conclusion
Creamed cabbage is the kind of side dish that proves simple ingredients can create something truly comforting. With its tender cabbage and velvety cream sauce, it’s a dish that feels both homely and indulgent. Perfect alongside roasted meats or as part of a holiday spread, it’s versatile enough for everyday meals too. Once you try it, you’ll see why creamed cabbage has remained a classic favorite across generations.
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