Save Experience a comforting European classic with this Creamed Cabbage, a dish where silky, tender shredded greens are enveloped in a light, nutmeg-scented cream sauce. It is a sophisticated yet simple way to elevate a humble vegetable into a side dish that feels indulgent while remaining refreshingly light on the palate.
Save This recipe is a masterclass in texture. By sautéing the cabbage until just wilted and then simmering it in a velvety sauce, you achieve a balance that is neither mushy nor tough. The addition of ground nutmeg provides that classic European flair, adding a subtle warmth that cuts through the richness of the dairy.
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 for richer sauce); 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 (for garnish, optional)
Instructions
- Step 1: Sauté the Aromatics
- 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: Wilt the Cabbage
- 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: Create the Roux base
- Sprinkle the flour over the cabbage and stir well to coat evenly; cook for 1 minute.
- Step 4: Combine with Dairy
- Gradually pour in the milk and cream, stirring constantly to prevent lumps.
- Step 5: Simmer to Thicken
- Reduce the heat to low. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.
- Step 6: Season
- Stir in the nutmeg and season generously with black pepper and more salt if needed.
- Step 7: Garnish and Serve
- Remove from heat. Transfer to a serving dish and garnish with chopped parsley, if desired.
Zusatztipps für die Zubereitung
To ensure success, use a large skillet or Dutch oven to accommodate the volume of the raw cabbage. Essential tools include a chef's knife for fine shredding and a wooden spoon for stirring the creamy sauce. Note that this recipe contains milk and wheat; for those with dietary restrictions, please use a gluten-free flour blend. Each serving contains approximately 180 calories, 12g of fat, and 4g of protein.
Varianten und Anpassungen
For a more delicate texture and slightly sweeter flavor, you can swap half the green cabbage for Savoy or Napa cabbage. If you are looking for a lighter version of this dish, skip the heavy cream entirely and use 1.5 cups of whole milk instead. For a gluten-free adaptation, ensure your flour blend is suitable for thickening sauces.
Serviervorschläge
This Creamed Cabbage is an excellent companion to roast chicken or succulent pork chops. It also works wonderfully as a vegetarian main course when served alongside thick slices of toasted, crusty bread to mop up the extra sauce.
Save Whether served as a holiday side or a simple weekday accompaniment, this Creamed Cabbage is sure to become a household favorite for its creamy texture and comforting taste.
Recipe Questions
- → Can I make this dish ahead of time?
Yes, you can prepare creamed cabbage up to 2 days ahead. Store it covered in the refrigerator and reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.
- → What type of cabbage works best?
Green cabbage is traditional and holds up well to cooking. You can also use Savoy cabbage for a more delicate texture, or mix half green with half Napa cabbage for variety.
- → How can I make this lighter?
Replace the heavy cream with additional whole milk, or use a combination of milk and a small amount of cream cheese for richness without as much fat. The dish will still be creamy and delicious.
- → What dishes pair well with creamed cabbage?
This side dish complements roast chicken, pork chops, braised meats, or sausages beautifully. It also works as a vegetarian main when served with crusty bread and a simple salad.
- → Can I add other vegetables to this dish?
Absolutely. Try adding shredded carrots, diced celery, or sautéed mushrooms along with the cabbage for additional flavor and texture. Adjust cooking time as needed to ensure all vegetables are tender.
- → Is this dish gluten-free?
It can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch. The texture and taste will remain virtually the same.