Silky Tender Creamed Cabbage (Printable)

Tender cabbage enveloped in a light, creamy sauce—comforting and indulgent yet refreshingly light.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage (about 2 lbs), 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

# 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 frequently, 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 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 if needed. Remove from heat.
07 - Transfer to a serving dish and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It turns humble cabbage into something luxurious without any fuss or fancy ingredients.
  • The creamy sauce clings to every shred, making each bite feel like comfort in a spoon.
  • Its ready in half an hour, so you can pull it together on a weeknight without breaking a sweat.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded.
02 -
  • Dont skip salting the cabbage early, it draws out moisture and helps it cook down without turning watery.
  • Stir the flour in completely before adding the liquid, or youll end up with lumps that no amount of whisking will fix.
  • Simmer gently, not at a rolling boil, or the cream can break and the sauce will look grainy instead of silky.
03 -
  • Use a sharp knife or mandoline to shred the cabbage finely and evenly, so it cooks at the same rate and looks more elegant on the plate.
  • Taste the sauce before you take it off the heat, because cabbage can be bland if you dont season it boldly enough.
  • If the sauce gets too thick, thin it with a little extra milk rather than water, so you dont dilute the creamy richness.
Go Back