Surprisingly delicious, this Creamed Cabbage is dreamy and oh-so-creamy!
Don’t let the name scare you away. As the cousin to the globally renowned side dish, creamed spinach, this recipe will convert any cabbage hater.
This recipe reminds me of something you would find in a 1950s vintage cookbook. Creamed cabbage has roots in European cuisine but its classic preparation has been adapted and enjoyed in various regions around the world. If you are in the mood for something savory, creamy, and warm, then this might be your dish.
Is Creamed Cabbage Healthy?
It is not exactly healthy, but you can always alter the recipe for a more health-conscious dish. It is, however, 100 percent versatile and can easily be made gluten-free, dairy-free or vegan. To make it vegan, simply replace the whole milk with full-fat coconut cream and the butter with coconut oil or vegan butter. To make it gluten-free, swap the small amount of flour with a gluten-free alternative; Bob’s Red Mill carries a few great gluten-free flours.
Turn Your Side Into a Main
Easily transform this side dish into a main dish by mixing in bits of protein like bacon or chunks of chicken. If you prefer to keep this dish vegetarian, I would recommend adding onion and garlic, and a crunchy topping like croutons, to add depth to the flavor and texture. You can also sauté some asparagus to mix in, or roast some fingerling potatoes to serve with it. The starch in the potatoes blends well with the creamy sauce and cabbage, making the texture and taste just right! The variations are endless. Remember, there are no hard and fast rules when it comes to cooking this dish. Do what works best for you, and have fun with it.
How to make ahead and store
This dish should be made when you’re ready to serve it. With any leftovers, place them in an airtight container and store them in the refrigerator for up to 4 days. When ready to serve, reheat the cabbage gently either in the microwave or on the stove until warmed through.
Serving Suggestions
You can serve this creamed cabbage as a side dish or make it into a full meal by adding thinly sliced and sautéed meat like sausage or bacon. This recipe also makes an excellent side dish for roast dinners. You can serve the creamed cabbage with pork tenderloin, grilled steak, or grilled chicken—whatever your heart desires. I love to have it with a generous plate of roast beef! But in all seriousness, creamed cabbage makes a great addition to holiday dinners and is worth a try!
For more creamy, dreamy inspiration, there is this Low-Carb Keto Creamed Spinach, this Quiche Florentine, or Hachis Parmentier (the French adaptation of shepherd’s pie, made with creamy mashed potatoes and savory beef).
Ingredients
- 1 medium head green cabbage shredded but not too thin
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium heat. Add the flour and whisk until smooth to create a roux.
- Gradually add the milk to the roux while continuously stirring to prevent lumps. Cook until the mixture thickens, about 5 minutes.
- Add the shredded cabbage to the skillet. Season with salt and pepper. Stir well to coat the cabbage evenly with the cream sauce. Cover and simmer for about 10 minutes, or until the cabbage is tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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