Silky Creamed Cabbage Side (Printable)

Silky cabbage in a light cream sauce—comforting, indulgent, and ready in just 30 minutes for any meal.

# 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 (optional garnish)

# How To:

01 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened but not browned.
02 - Add shredded cabbage with a generous pinch of salt. Sauté for 6 to 8 minutes, stirring frequently, until cabbage is wilted and tender.
03 - Sprinkle flour over the cabbage and stir well to coat evenly. Cook for 1 minute.
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 the cabbage.
06 - Stir in nutmeg and season generously with black pepper and additional salt as needed. Remove from heat.
07 - Transfer to a serving dish and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It transforms humble cabbage into something silky and surprisingly elegant without any fuss.
  • The whole dish comes together in half an hour, most of it hands off while the cabbage simmers.
  • It feels like comfort food but stays light enough that you actually want seconds.
  • You probably have every ingredient already sitting in your fridge and pantry.
02 -
  • Do not skip salting the cabbage early, it draws out moisture and helps it cook down evenly without turning mushy.
  • Stir the flour in thoroughly before adding any liquid or you will end up with gummy clumps instead of a smooth sauce.
  • Keep the heat low once the cream goes in, boiling it can make the sauce break or curdle.
03 -
  • Shred the cabbage as evenly as possible so it all cooks at the same rate and the texture stays consistent.
  • Taste the sauce before serving and do not be shy with the pepper, it cuts through the richness and wakes up the whole dish.
  • If you are making this ahead, undercook the cabbage slightly and finish it gently on the stove just before serving so it does not turn mushy.
Go Back