Silky Tender Creamed Cabbage (Printable)

Tender cabbage in a silky, light cream sauce with butter and nutmeg. Ready in just 30 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 2 lbs), cored and finely shredded
02 - 1 small yellow onion, finely chopped

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup whole milk
05 - 1/2 cup heavy cream

→ Thickener

06 - 1 tablespoon all-purpose flour

→ 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 eliminate raw flour taste.
04 - Gradually pour milk and cream into the cabbage mixture, stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and 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 as needed.
07 - Remove from heat and transfer to serving dish. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something that feels like a treat without the heaviness of other creamy sides.
  • The nutmeg adds a warmth that surprises people every single time.
  • It comes together in half an hour, which means you can make it on a weeknight without stress.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't rush the cabbage in the beginning, if it's still crunchy when you add the cream, it won't soften properly and the texture will be off.
  • Stir constantly when you add the milk and cream, or you'll end up with lumps of flour that are nearly impossible to smooth out.
  • Nutmeg is potent, so start with just a quarter teaspoon and taste before adding more.
03 -
  • Shred your cabbage as finely as you can, it cooks faster and the texture is much more refined.
  • Taste the sauce before serving and don't be shy with the pepper, it cuts through the richness and makes everything brighter.
  • If you're making this ahead, undercook it slightly and finish it on the stovetop just before serving so it doesn't get too soft.
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