Cream Cabbage
Indulge in the comforting, creamy elegance of Cream Cabbage, a timeless side dish that transforms humble green cabbage into a luxurious delight. Featuring tender, blanched cabbage enveloped in a velvety sauce made with butter, milk, and heavy cream, this recipe is the ultimate marriage of simplicity and richness. A dash of nutmeg and an optional sprinkle of Parmesan cheese elevate the flavors, making it both homey and indulgent. Ready in just 45 minutes, this versatile dish pairs beautifully with roasted meats or serves as a hearty vegetarian main course. Perfect for weeknight dinners or holiday feasts, Cream Cabbage is your new go-to recipe for warm, nostalgic flavors with a gourmet twist.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Begin by preparing the cabbage. Remove the outer leaves, core the cabbage, and chop it into bite-sized pieces.
Bring a large pot of lightly salted water to a boil. Add the cabbage and blanch for 5 minutes until slightly tender. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes to remove the raw flour taste, being careful not to let it brown.
Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Once the milk is fully incorporated, stir in the heavy cream.
Season the sauce with salt, black pepper, and nutmeg (if using). Simmer gently for 5-7 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
Add the drained cabbage to the skillet with the cream sauce. Gently toss to coat the cabbage evenly in the sauce.
Reduce the heat to low and let the cabbage simmer in the cream sauce for 10-15 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors of the sauce.
Optional: Sprinkle grated Parmesan cheese over the top of the dish and stir it in just before serving for an extra layer of richness.
Serve the Cream Cabbage hot as a side dish or enjoy it as a comforting main dish. Garnish with additional black pepper if desired.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 34.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1409 mg | 108% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
