Creamed Cabbage with Red Onion
Elevate your side dish game with this luxurious Creamed Cabbage with Red Onion recipe—a comforting blend of tender green cabbage, sweet and tangy red onion, and a velvety cream sauce. Perfectly balanced with garlic, a hint of nutmeg, and a rich roux made from butter, flour, and a mix of whole milk and heavy cream, this dish is the epitome of indulgent simplicity. The sautéed red onion adds a subtle sweetness, while the garlic brings depth and aroma, making it an irresistible accompaniment to roast meats, grilled fish, or cozy vegetarian mains. Ready in just 40 minutes, this creamy cabbage side dish is easy to prepare yet packed with flavor, making it a must-try for holiday spreads or weeknight dinners alike.
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Recipe Information
Ingredients
- 1 head (medium) green cabbage
- 1 medium red onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg (optional)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
Instructions
Remove the outer leaves of the cabbage, cut it in half, and remove the core. Slice the cabbage into thin strips.
Peel and slice the red onion into thin semicircles.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the sliced red onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the sliced cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until it begins to soften and reduce in volume.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. It should smell slightly nutty but not burn.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Once smooth, stir in the heavy cream.
Season the cream sauce with salt, black pepper, and nutmeg (if using). Continue to cook for 3-4 minutes until the sauce thickens slightly.
Pour the cream sauce over the softened cabbage and red onions in the skillet. Stir to combine and ensure the cabbage is evenly coated.
Reduce the heat to low and let the mixture simmer for 5-7 minutes until the cabbage is tender and the sauce is creamy.
Taste and adjust seasoning if needed. Serve warm as a side dish.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 14.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 251 mg | 19% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 645 mg | 14% | |
*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.
