Creamed Cabbage – A Rich, Buttery, and Comforting
Creamed cabbage is a warm and comforting side dish made by cooking cabbage in a smooth cream sauce. The cabbage becomes tender while absorbing the buttery, rich flavors of cream and seasonings. This simple dish highlights the natural sweetness of cabbage. It pairs beautifully with roasted meats, sausages, or potatoes. Quick to prepare and full of flavor, creamed cabbage is a perfect addition to hearty meals. Its creamy texture and mild taste make it a classic comfort food favorite.
Ingredients
- 1 medium green cabbage (shredded)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 1 tablespoon all-purpose flour
- ¾ cup heavy cream or half-and-half
- ½ cup milk
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the shredded cabbage and cook for about 5 minutes until slightly tender. Drain well.
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until soft and fragrant.
- Sprinkle flour into the skillet and stir for about 1 minute to form a light roux.
- Slowly whisk in the cream and milk, stirring continuously until the sauce becomes smooth and slightly thick.
- Add the cooked cabbage to the sauce and stir until well coated.
- Season with salt and black pepper to taste.
- Cook for another 3–4 minutes until the cabbage is tender and the sauce is creamy.
- Garnish with chopped parsley and serve warm.
Notes
- Green cabbage works best for this recipe.
- Do not overcook the cabbage to avoid a mushy texture.
- Cream adds richness while milk balances the sauce.
- Onion enhances the overall flavor of the dish.
- The sauce should be smooth and lightly thickened.
- Fresh herbs add brightness and color.
- Serve immediately for the best taste.
- Leftovers can be reheated gently on the stove.