Silky Creamed Cabbage Side (Print Version)

Silky cabbage in a light cream sauce with butter and nutmeg—comforting and quick to prepare.

# 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

# How-To Steps:

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 and a generous pinch of salt. Sauté for 6 to 8 minutes, stirring often, until 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, stirring constantly to prevent lumps from forming.
05 - Reduce heat to low. 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 if needed.
07 - Remove from heat. Transfer to serving dish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something surprisingly elegant without fuss or fancy ingredients.
  • The creamy sauce feels indulgent but the dish stays light enough to serve alongside anything.
  • You can have it on the table in half an hour with minimal cleanup.
02 -
  • Don't rush the cabbage in step two or it will stay crunchy and won't absorb the sauce properly.
  • Add the milk slowly and stir constantly or you'll end up with floury clumps instead of a smooth sauce.
  • Nutmeg is potent so start with the amount listed and add more only if you're sure.
03 -
  • Shred the cabbage as thin as you can manage so it cooks faster and the sauce coats every piece.
  • Taste before serving and don't be shy with the salt, cabbage needs more seasoning than most vegetables.
  • If the sauce gets too thick, whisk in a few tablespoons of milk off the heat to bring it back.
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