Creamed Cabbage

Creamy Cabbage Magic (Seriously, You Need This)

Okay, so have you ever looked in your fridge and thought, “What the heck am I gonna do with this head of cabbage?” Like, it just stares at you, right? But then you pull out a few ingredients and before you know it, you’re making the creamiest, coziest side dish that’ll make you wanna dive headfirst into the pan. Yeah, that’s this creamed cabbage, and it’s a game changer.

Main dish photo
The finished dish — looks amazing, right?

Okay, Let’s Talk Ingredients

Alright, so here’s the scoop on the goodies you need to grab:

– 1/2 head of green cabbage (don’t be shy, go big or go home)
– 1/2 medium yellow onion (sweetness, baby)
– 3 cloves garlic (can’t skimp on this!)
– 4 tablespoons butter (because butter, duh)
– 1/4 cup all-purpose flour (the magic thickener)
– 2 cups whole milk (seriously, don’t use skim — live a little!)
– 1 cup chicken broth (or veggie if you’re into that)
– Salt & pepper to taste (like, how much do you love flavor??)

Just imagine walking through the grocery store, grabbing those ingredients, and thinking, “This is gonna be delicious.” It’s a vibe.

So Here’s Why I Make This Constantly

Okay, real talk — this creamed cabbage brings me back to my grandma’s kitchen. She’d whip it up when we had family dinners, and it was always a hit. I remember once, my cousin spilled half the dish, and we all just laughed and scooped up the leftovers with our forks. It’s not just food; it’s memories, ya know? Plus, it’s super easy to make and pairs perfectly with just about anything!

Another beautiful angle of the dish
Just as gorgeous from this angle too!

The One Trick That Changes Everything

Listen up! The key is in that sauté step. You wanna get the onions and garlic nice and soft before adding the butter. Like, don’t rush it! The flavors need to mesh together—it’s like they’re having a little dance party before the cabbage joins in. If you throw everything in at once? You’re missing out on the magic, friend.

Don’t Mess This Up (My Top Tips)

Don’t skip the sautéing – trust me! It makes all the difference.
– If the butter starts to brown, turn down the heat! We want creamy, not burnt.
– Stir every five minutes like it’s your new workout routine. It keeps everything from sticking and getting too crispy on the bottom (which, honestly, can happen if you’re distracted by TikTok or something).
– Taste as you go! Seriously, a little more salt can make a world of difference.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which I doubt), just pop them in an airtight container in the fridge. They’ll keep for about 3-4 days. Just reheat gently, maybe add a splash of milk to loosen things up if it gets too thick. But honestly, leftovers? Ha! Good luck with that!

If You Liked This, You’ll Probably Like These Too

Garlicky Mashed Potatoes — comfort food at its finest.
Creamed Spinach — because who doesn’t love a good creamy veggie dish?
Buttered Corn on the Cob — it’s summer on a plate!

So, what do you think? Have you tried creamed cabbage before? Or are you about to embark on this creamy adventure? Let’s chat!

Creamed Cabbage

Flavor-packed Creamed Cabbage with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Category: Dinner
Yield: 5 servings servings

Ingredients

  • 1/2 head green cabbage, sliced
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • salt & pepper to taste
  • Instructions

    1. First, prep all the veggies. Slice the cabbage, dice the onion and mince the garlic. Have everything within arms reach when you start the recipe. You'll need a pan with a lid.
    2. In the pan, add a little oil and sauté the onion and garlic. Once the onion and garlic are soft and fragrant add in the butter. The pan should not be super hot, if the butter melts immediately and starts to brown the pan is too hot and you need to let it cool before going to the next step.
    3. Add in the flour and mix in with the butter and cooked onions and garlic. Then, add in the milk and chicken broth. Season lightly with salt and pepper. Once the milk starts to steam lower the heat to medium low.
    4. Now, right on top add the sliced cabbage and cover. Cook for 15 minutes or until the cabbage is tender and stir every 5 minutes. If you notice a bunch of browning at the bottom of the pan while mixing after 5 minutes lower the heat a little more.
    5. Salt to taste before serving.

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