Tender cabbage and onion in a rich, creamy sauce, subtly spiced with nutmeg. An easy, comforting side that complements any main course.
# 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)
# Directions:
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.
