Silky Creamed Cabbage Side Dish (Printable)

Tender cabbage in a silky cream sauce with butter and nutmeg. Ready in 30 minutes for an indulgent side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (approximately 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 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 (optional)

# How to make it:

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 thoroughly 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 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. Remove from heat and transfer to serving dish. Garnish with fresh parsley if desired.

# Recipe Expert Tips:

01 -
  • It's naturally vegetarian and gluten-free (with a simple flour swap), so it fits almost any table without fuss.
  • The texture is impossibly creamy without feeling heavy, which is the magic that keeps people coming back for seconds.
  • You can have it ready in 30 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
02 -
  • The flour must be stirred in while the pan is still hot and the cabbage is still wilted—if you wait or let things cool, you'll end up with lumps that won't smooth out.
  • Nutmeg is powerful, so start small and taste as you go; a little goes a long way and transforms everything with just a whisper of spice.
  • Don't skip the gradual milk-pouring step—rushing it is how lumps happen, and no amount of stirring afterward will fix them completely.
03 -
  • If your sauce breaks or becomes grainy, strain it through a fine sieve and whisk in a splash of fresh cream—it usually smooths right out.
  • Make this ahead and reheat gently over low heat with a splash of milk to restore the silky texture; it tastes just as good the next day and takes the pressure off dinner prep.
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