Creamed Cabbage

This easy side dish pairs perfectly with any main course. My mother often made it, especially in the fall. It’s a simple, comforting recipe I grew up with, and it remains exactly the same as she used to make it. If you have a whole or half head of cabbage in your fridge and aren’t sure what to do with it, try making this. It’s incredibly simple and tastes amazing. This is one of those recipes that has been enjoyed at countless tables over the years, each with its own unique twist.

Let’s get started.

INGREDIENTS:

1 Small head of cabbage or a half head of a large cabbage – cored and sliced
2 Tbsp. Butter
1 Onion – thinly sliced
1/2 Tsp. Kosher salt (or 1/4 tsp fine salt)
1/2 Tsp. Pepper
1/4 Tsp. Nutmeg
3/4 C. Cream
1/4 C. Chicken broth
1 Tsp. Apple cider vinegar

DIRECTIONS:

1. In a large skillet over medium heat, add the butter and allow it to melt.
2. Add the onion and cook for 5-7 minutes.
3. Add the cabbage, salt, pepper, and nutmeg. Stir and cook for about 8 minutes or until the cabbage is golden. Be sure to stir occasionally to prevent burning.
4. Add the cream and stir well. Cover with a lid and allow to simmer on medium-low heat for about 10-15 minutes or until the cabbage is tender.
5. Remove the lid and continue to simmer for 5-8 minutes or until the cream thickens and coats the cabbage.
6. Stir in the apple cider vinegar. Taste and adjust the seasoning. Add to a serving dish and serve hot.

NOTES:

• You can double this recipe for larger families if need be. This feeds a family of 4.
• You can’t substitute cream with milk, as it won’t thicken enough to coat the cabbage. If you prefer to use milk, add 2 teaspoons of cornstarch and whisk to combine before adding it to the cabbage, then follow the remaining directions. This is the only substitution that might work here. The goal is for the sauce to be thick enough to coat the cabbage without turning into a gravy.
• Serve as desired, with any main course you prefer. I love pairing this with roasted chicken topped with apple cider gravy, alongside rustic sourdough or homestyle bread.
• I like to core the cabbage, slice it into wedges, and then cut those wedges into thin strips. You can prepare it however you prefer, but I find this method makes it easier to eat.