Silky Creamed Cabbage Side (Print Version)

Tender cabbage in a velvety cream sauce with butter and nutmeg. Ready in 30 minutes for a comforting side.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and finely shredded (about 2 lbs)
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 Make It:

01 - Melt butter in a large skillet over medium heat. Add chopped onion and cook 2-3 minutes until softened but not browned.
02 - Add shredded cabbage and a generous pinch of salt. Sauté 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.
04 - Gradually pour milk and cream while stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently 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.
07 - Transfer to serving dish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something guests will ask about twice.
  • The whole thing comes together in one pan with almost no cleanup.
  • You can make it richer or lighter depending on what's in your fridge.
  • It's the kind of side dish that works on a Tuesday or at Thanksgiving.
02 -
  • Don't rush the cabbage in step two or it will stay crunchy and bitter instead of sweet.
  • Stir constantly when you add the milk or you'll end up with flour clumps that won't smooth out.
  • Taste before you serve, this dish needs more salt than you think at first.
03 -
  • Use a wide skillet or Dutch oven so the cabbage has room to wilt evenly without steaming.
  • Freshly grated nutmeg is stronger and brighter than the pre ground stuff, start with half and add more if you want.
  • If the sauce gets too thick, thin it with a little extra milk instead of water so the flavor stays creamy.
Go Back