Silky Creamed Cabbage Side (Printable version)

Tender cabbage enveloped in light, creamy sauce. Comforting European side dish ready 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 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 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 cabbage is wilted and tender.
03 - Sprinkle flour over cabbage and stir well to coat evenly. Cook for 1 minute to remove raw flour taste.
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 cabbage.
06 - Stir in nutmeg and season generously with black pepper and additional salt as needed. Transfer to serving dish and garnish with parsley if desired.

# Expert Advice:

01 -
  • It turns an inexpensive head of cabbage into something that tastes like a treat you'd order at a restaurant.
  • The creamy sauce clings to every shred without feeling heavy or greasy, just comforting and light at the same time.
  • It comes together in thirty minutes with ingredients you probably already have tucked away in your kitchen.
02 -
  • Don't rush the cabbage in step two, it needs those minutes to release its moisture and sweeten up before the cream goes in.
  • Stir constantly when adding the milk and cream or you'll end up with floury lumps that ruin the silky texture.
  • Taste before serving because cabbage really drinks up salt, and what seemed like enough at first might need a little boost at the end.
03 -
  • Use a sharp knife or mandoline to shred the cabbage finely and evenly so every bite cooks at the same rate.
  • Let the dish rest off the heat for a minute or two before serving, the sauce settles and clings even better.
  • A tiny grating of fresh nutmeg instead of pre ground makes the flavor brighter and more aromatic.
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