Silky Creamed Cabbage Side Dish (Printable)

Silky cabbage in light cream sauce with butter and nutmeg. Comforting European-style side dish 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 Steps:

01 - Melt butter in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 2-3 minutes until softened but not browned.
02 - Add shredded cabbage and a generous pinch of salt. Sauté for 6-8 minutes, stirring often, until cabbage is wilted and tender.
03 - Sprinkle flour over the cabbage and stir well to coat evenly. Cook for 1 minute to remove raw flour taste.
04 - Gradually pour in milk and cream, stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently for 6-8 minutes, stirring occasionally, until sauce thickens and coats the cabbage.
06 - Stir in nutmeg and season generously with black pepper and additional salt as needed.
07 - Transfer to a serving dish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something luxurious without fancy ingredients or complicated steps.
  • The creamy sauce is rich enough to feel indulgent but light enough that you can serve it alongside almost anything.
  • It comes together in 30 minutes with ingredients you probably already have tucked away in your kitchen.
02 -
  • Do not skip salting the cabbage early, it draws out moisture and helps it wilt faster without steaming in its own liquid.
  • Stir constantly when adding the milk and cream or you will end up with lumps that no amount of whisking will fix.
  • If the sauce looks too thick, add a splash more milk, if it is too thin, simmer a bit longer until it reduces and clings.
03 -
  • Shred the cabbage as finely and evenly as possible so it cooks at the same rate and the sauce coats every piece.
  • Taste the sauce before serving and do not be shy with the pepper, it cuts through the cream and makes the whole dish come alive.
  • If you are making this ahead, undercook the cabbage slightly and finish it gently on the stove before serving so it does not turn mushy.
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