Silky Creamed Cabbage Side (Print)

Tender cabbage in a silky, light cream sauce with nutmeg. Ready in 30 minutes for a comforting side dish.

# Ingredients:

→ 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 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)

# Instructions:

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 with a generous pinch of salt. Sauté for 6-8 minutes, stirring frequently, until cabbage is wilted and tender.
03 - Sprinkle flour over cabbage and stir well to coat evenly. Cook for 1 minute.
04 - Gradually pour milk and cream into the skillet while stirring constantly to prevent lumps from forming.
05 - Reduce heat to low and simmer gently for 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 as needed.
07 - Remove from heat. Transfer to serving dish and garnish with chopped parsley if desired.

# Pro Tips:

01 -
  • It transforms humble cabbage into something that tastes like you've been cooking all day, but honestly takes less than half an hour.
  • The sauce is so velvety it makes you forget you're eating vegetables, which means even the skeptics at your table will ask for seconds.
  • It's naturally gluten-free with one simple swap and works beautifully alongside almost any protein without stealing the spotlight.
02 -
  • Don't skip the slow stirring when you add the liquid—I learned this the hard way when I rushed and ended up with flour clumps that refused to disappear, and there's no fixing it once it happens.
  • The sauce will seem thin while it's simmering, but it thickens considerably as it cools, so resist the urge to overcook it trying to get thickness—you'll end up with something gluggy instead of creamy.
03 -
  • If you prefer an even lighter sauce, use all milk and eliminate the cream entirely, though you'll lose some of that indulgent silkiness.
  • Toast the nutmeg lightly in the warm butter before adding the onion if you want its flavor to sing more prominently throughout the dish.
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