Silky Creamed Cabbage Side (Printable)

Tender cabbage in silky cream sauce with nutmeg—a comforting European side ready in just 30 minutes.

# What You 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

# Steps:

01 - Melt butter in a large skillet 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 remove raw flour taste.
04 - Gradually pour in milk and cream, stirring constantly to prevent lumps and ensure smooth incorporation.
05 - Reduce heat to low and simmer gently for 6-8 minutes, stirring occasionally, until sauce thickens and coats cabbage.
06 - Stir in nutmeg and season generously with black pepper and additional salt if needed. Remove from heat.
07 - Transfer to serving dish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms an everyday vegetable into something silky and surprisingly elegant without any fuss.
  • The sauce clings to every shred of cabbage, making each bite feel richer than it actually is.
  • It comes together in half an hour with ingredients you probably already have.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't rush the cabbage; it needs those 6 to 8 minutes to soften properly or it'll stay crunchy and won't absorb the sauce.
  • Add the milk slowly and keep stirring; dumping it all in at once can cause clumps that are hard to smooth out.
  • Taste before serving; cabbage drinks up salt, so what seemed like enough at first might need a little more at the end.
03 -
  • Use a wide skillet or Dutch oven so the cabbage has room to wilt evenly without steaming itself.
  • Freshly grated nutmeg makes a noticeable difference; the pre-ground stuff fades fast and doesn't have the same warmth.
  • If the sauce gets too thick, whisk in a tablespoon or two of milk until it's just right.
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