Creamed Cabbage (Print-Friendly)

Enjoy a comforting side of tender cabbage in a rich, velvety sauce. Simple to prepare, perfect for any occasion.

# 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 or half-and-half for richer sauce
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

# Cooking Steps:

01 - Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened but not browned.
02 - Add the shredded cabbage and a generous pinch of salt. Sauté for 6–8 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 cream, stirring constantly to prevent lumps.
05 - Reduce the heat to low. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.
06 - Stir in the nutmeg and season generously with black pepper and more salt if needed. Remove from heat. Transfer to a serving dish and garnish with chopped parsley, if desired.

# Expert Tips:

01 -
  • The sauce clings to every strand of cabbage without feeling heavy or overwhelming
  • It transforms an inexpensive, humble vegetable into something that tastes restaurant-special
02 -
  • Resist the urge to crank up the heat—high heat causes the dairy to separate and makes the sauce grainy instead of silky
  • The sauce will continue thickening slightly as it stands, so remove it from heat when it looks slightly thinner than your desired consistency
03 -
  • Use a wide skillet rather than a tall pot—the increased surface area helps the cabbage wilt evenly and prevents steaming instead of sautéing
  • Room temperature dairy incorporates more smoothly than cold, which prevents potential sauce separation
Go Back