Creamed Cabbage with Walnuts
Elevate your side dishes with this luscious Creamed Cabbage with Walnuts recipe—an irresistible blend of velvety cream sauce and tender green cabbage, all topped with the nutty crunch of toasted walnuts. Perfect for cozy dinners and holiday feasts alike, this dish marries the richness of butter, milk, and heavy cream with the subtle warmth of nutmeg and a hint of sautéed garlic and onion. The result is a silky, flavorful base that perfectly complements the cabbage’s natural sweetness. Topped with golden toasted walnuts, it adds a delightful contrast of texture and flavor. Quick to prepare in just 40 minutes, this crowd-pleasing recipe makes an elegant addition to any family meal or festive table. Serve it warm for best results!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Unsalted butter
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups, toasted and roughly chopped Walnuts
Instructions
Begin by preparing the cabbage. Remove the outer leaves and cut the cabbage into quarters. Remove the core, then slice the cabbage thinly into shreds.
In a large pot, bring salted water to a boil. Add the shredded cabbage and blanch for 4-5 minutes until slightly softened. Drain the cabbage and set aside.
In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the butter mixture, stirring constantly, and cook for 1 minute to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to whisk until the mixture begins to thicken, about 3-4 minutes.
Add the ground nutmeg, salt, and black pepper to the cream sauce. Taste and adjust seasoning as needed.
Stir the blanched cabbage into the cream sauce, ensuring it is evenly coated. Cook for an additional 5-7 minutes until the cabbage is tender and the flavors are well combined.
In a dry skillet over medium heat, toast the walnuts for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Remove from heat.
Transfer the creamed cabbage to a serving dish and sprinkle the toasted walnuts over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 40.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 846 mg | 65% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1804 mg | 38% | |
*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.
