# Ingredient List:
→ 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
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 (optional garnish)
# How-To Steps:
01 - Melt butter in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 2-3 minutes until softened but not browned.
02 - Add shredded cabbage and a generous pinch of salt. Sauté for 6-8 minutes, stirring often, until cabbage is wilted and tender.
03 - Sprinkle flour over cabbage and stir well to coat evenly. Cook for 1 minute to remove raw flour taste.
04 - Gradually pour in milk and cream, stirring constantly to prevent lumps from forming.
05 - Reduce heat to low. Simmer gently for 6-8 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, transfer to serving dish, and garnish with chopped parsley if desired.
