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.

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!

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!