Creamed Cabbage

Creamed cabbage is a timeless, comforting side dish that transforms humble green cabbage into something truly luxurious. This recipe features silky, tender cabbage ribbons enveloped in a light, creamy sauce that feels indulgent yet remains refreshingly light—a perfect addition to any meal.

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Whether you are looking for a cozy companion to a Sunday roast or a quick vegetarian main, this European-inspired dish provides warmth and flavor with every bite.

Ingredients

• Vegetables: 1 medium head green cabbage (about 2 lbs), cored and finely shredded; 1 small yellow onion, finely chopped.
• Dairy: 2 tablespoons unsalted butter; 1 cup whole milk (or half-and-half); 1/2 cup heavy cream.
• Thickener: 1 tablespoon all-purpose flour (or gluten-free flour blend).
• Seasonings: 1/4 teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh parsley, chopped (optional garnish).

Instructions

Step 1

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.

Step 2

Add the shredded cabbage and a generous pinch of salt. Sauté for 6–8 minutes, stirring often, until the cabbage is wilted and tender.

Step 3

Sprinkle the flour over the cabbage and stir well to coat evenly; cook for 1 minute.

Step 4

Gradually pour in the milk and cream, stirring constantly to prevent lumps.

Step 5

Reduce the heat to low. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.

Step 6

Stir in the nutmeg and season generously with black pepper and more salt if needed.

Step 7

Remove from heat. Transfer to a serving dish and garnish with chopped parsley, if desired.

Zusatztipps für die Zubereitung

For extra flavor, sauté a clove of minced garlic with the onion. When adding the liquids, ensure you pour them in gradually to maintain a smooth, lump-free consistency in the cream sauce.

Varianten und Anpassungen

You can swap half the cabbage for Savoy or Napa cabbage for a more delicate texture. For a lighter version, use only milk and omit the heavy cream entirely.

Serviervorschläge

This creamed cabbage is excellent served alongside roast chicken or pork. It also works wonderfully as a vegetarian main dish when served with warm, crusty bread.

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With its delicate seasoning of nutmeg and fresh parsley, this creamed cabbage is sure to become a favorite addition to your rotation of simple, elegant side dishes.

Recipe FAQs

→ How can I ensure this dish is gluten-free?

To make this creamy cabbage gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, such as butter, milk, and cream, are also certified gluten-free if cross-contamination is a concern.

→ What other cabbage varieties work well in this preparation?

While green cabbage is traditional, you can easily use Savoy or Napa cabbage for a slightly more delicate texture and milder flavor profile. Experiment with half green and half another variety for a unique twist.

→ What are some ideal pairings for this comforting side?

This versatile side dish is excellent alongside a variety of mains. It pairs wonderfully with roast chicken, pan-seared pork chops, or even hearty sausages. For a vegetarian option, serve it with crusty bread for a satisfying light meal.

→ Can I make the cream sauce less rich?

Absolutely. For a lighter version, you can reduce or omit the heavy cream and use only whole milk, or even a lower-fat milk if desired. The sauce will still be creamy but with a reduced fat content.

→ Is there a way to add more depth of flavor to the dish?

Yes, for an added layer of flavor, consider sautéing one or two cloves of minced garlic along with the chopped onion in the butter at the very beginning of the cooking process.