Silky Creamed Cabbage Side (Print View)

Silky cabbage in light cream sauce with nutmeg—comforting, elegant, and ready in just 30 minutes.

# Components:

→ 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

→ Seasonings

07 - 1/4 teaspoon ground nutmeg
08 - Salt and freshly ground black pepper to taste
09 - 1 tablespoon fresh parsley, chopped

# Directions:

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 with a generous pinch of salt. Sauté for 6 to 8 minutes, stirring frequently, 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 mixture while stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently for 6 to 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. Transfer to serving dish and garnish with fresh parsley.

# Expert Advice:

01 -
  • Simple and Quick: Takes only 30 minutes from start to finish.
  • Dietary Friendly: A vegetarian dish with easy gluten-free adjustments.
  • Perfect Texture: Cabbage is sautéed until wilted and then simmered in a creamy sauce.
  • Light yet Rich: Uses a blend of milk and cream for the perfect consistency.
02 -
  • Constant Stirring: Stir frequently when adding the milk and cream to ensure a smooth, lump-free sauce.
  • Allergen Check: Contains milk and dairy; always check flour labels for gluten concerns.
  • Temperature Control: Simmer on low heat to prevent the dairy from scorching or curdling.
Return