Creamed Cabbage

The first time I encountered creamed cabbage was at a tiny family-run inn in the Austrian countryside, where the owner served it alongside roasted pork. I was skeptical cabbage could be anything but boring, but one bite changed my mind completely. The silkiness of that sauce still haunts my kitchen dreams in the best way possible.

Last winter I made this for my friend who swore she hated cabbage her entire life. She took one tentative bite, went silent for a moment, then asked for the recipe before even finishing her plate. Sometimes the simplest ingredients create the most surprising converts.

Ingredients

• Green cabbage: Fresh heads feel heavy for their size and have tightly packed leaves avoid any with wilted outer layers
• Yellow onion: Provides a sweet aromatic foundation that mellows beautifully into the cream sauce
• Unsalted butter: Starting with unsalted lets you control the seasoning precisely without any surprise saltiness
• Whole milk: Creates the base of your sauce though half and half works if you want extra richness
• Heavy cream: The secret to that luxurious velvety texture without making the dish feel overly heavy
• All-purpose flour: Just enough to thicken the sauce into something that clings lovingly to each cabbage strand
• Ground nutmeg: A classic pairing with creamed vegetables that adds subtle warmth without screaming spice
• Fresh parsley: Brightens the whole dish with a pop of color and fresh herbal notes

Instructions

Build your flavor foundation:

Melt the butter in a large skillet over medium heat then add the chopped onion cooking until it softens and turns translucent about 2 to 3 minutes. You want it tender never browned or bitter.

Wilt the cabbage:

Add the shredded cabbage with a generous pinch of salt and sauté for 6 to 8 minutes until it wilts down significantly and becomes tender. The cabbage should shrink dramatically and turn a brighter vibrant green.

Create the roux:

Sprinkle the flour over the cabbage mixture stirring constantly to coat everything evenly and cook for 1 minute. This step removes any raw flour taste and helps prevent lumps later.

Add the creamy magic:

Gradually pour in the milk and heavy cream while stirring continuously to prevent any lumps from forming. The liquid will start thin but will thicken beautifully as it simmers.

Let it thicken:

Reduce the heat to low and let everything simmer gently for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon. Stir occasionally to prevent anything from sticking to the bottom.

Season and serve:

Stir in the nutmeg then season generously with black pepper and additional salt as needed. Transfer to a serving dish and scatter fresh parsley on top if you want that restaurant finish.

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This dish has become my go-to when I need to feed a crowd because it doubles easily and everyone seems to love it even the self proclaimed cabbage haters. Something about that creamy sauce just makes everything better.

Make It Your Own

Once you have the basic technique down this recipe welcomes all sorts of personal tweaks. I have found that adding garlic or using different cabbage varieties keeps things interesting while staying true to the soul of the dish.

Perfect Pairings

The natural sweetness and creaminess make this an ideal partner for roasted meats or hearty vegetarian mains. It balances rich dishes perfectly while still holding its own as a star on the plate.

Storage And Reheating

This actually tastes even better the next day as the flavors have more time to meld together. Store any leftovers in an airtight container in the refrigerator for up to four days.

• Reheat gently over low heat adding a splash of milk if the sauce has thickened too much
• The microwave works in a pinch but the stovetop preserves that silky texture better
• Avoid freezing as the sauce can separate and become grainy upon thawing

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There is something deeply satisfying about transforming such an inexpensive ingredient into something that feels so special and comforting. This recipe proves that simple ingredients treated with care can become absolute magic.

Recipe FAQs

→ Can I make this dish gluten-free?

Yes, absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, especially dairy products, are certified gluten-free if cross-contamination is a concern.

→ How can I make this a lighter option?

For a lighter version, you can opt to use only whole milk and completely skip the heavy cream. This will still yield a creamy texture, though it will be less rich.

→ What can I add for extra flavor?

For an enhanced flavor profile, consider sautéing a minced clove of garlic with the chopped onion at the beginning. You could also experiment with a pinch of smoked paprika for a different warmth.

→ What pairs well with this side?

This dish is incredibly versatile! It's excellent alongside roast chicken, pork, or even a hearty beef stew. For a vegetarian meal, serve it with crusty bread or alongside a grain-based main.

→ Can I use other types of cabbage?

Yes, for a more delicate texture, you can swap half of the green cabbage for Savoy or Napa cabbage. Just ensure to shred them finely as directed.