Silky Creamed Cabbage Side (Printable Version)

Tender cabbage in a light, creamy sauce. Silky, indulgent, and refreshingly light—a comforting side dish.

# 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
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

# Steps to Follow:

01 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened but not browned.
02 - Add shredded cabbage and a generous pinch of salt. Sauté for 6 to 8 minutes, stirring often, until the cabbage is wilted and tender.
03 - Sprinkle flour over the cabbage and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
04 - Gradually pour in the milk and cream while stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently for 6 to 8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.
06 - Stir in the nutmeg and season generously with black pepper and additional salt as needed. Transfer to a serving dish and garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • It transforms humble cabbage into something creamy and elegant without feeling heavy.
  • The whole thing comes together in one skillet in under 30 minutes with barely any cleanup.
  • It pairs beautifully with almost everything, from roast chicken to a simple piece of crusty bread.
02 -
  • Don't skip salting the cabbage early, it draws out moisture and helps it cook down faster while building flavor from the inside out.
  • Add the milk and cream slowly while stirring constantly or you'll end up with clumps of flour instead of a smooth, silky sauce.
  • If the sauce gets too thick, just whisk in a splash more milk until it reaches the consistency you want.
03 -
  • Use a large enough skillet so the cabbage has room to wilt evenly without steaming itself into mush.
  • Taste the sauce before you finish, cabbage soaks up salt so you'll likely need more than you think.
  • If you want a richer flavor, swap half the milk for more cream or even a splash of white wine before adding the dairy.
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