Creamed Cabbage

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Explore the comforting flavors of traditional creamed cabbage with this delicious recipe, perfect for adding a rich, savory side dish to your meals.

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: German

Servings:

Calories: 187kcal

Author: Jana Dziak

Ingredients

½ head cabbage thinly sliced
2 tablespoons butter
1 large onion finely diced
2 cloves garlic
2 tablespoons flour can be omitted or replaced with gluten-free
½ cup milk I prefer whole milk
¼ cup bone broth or stock can use water and stock cube instead
½ cup sour cream
pinch of freshly grated nutmeg
salt and pepper to taste

Instructions

Sauté Onion and Garlic: Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and cook until it begins to soften and turn translucent. Add the garlic and sauté for another minute until fragrant.
Cook the Cabbage: Add the sliced cabbage to the skillet, in batches if necessary, stirring to coat with the butter, onion, and garlic. Cook over medium heat, stirring occasionally.
If the mixture seems dry or begins to stick, add a little broth to help steam and soften the cabbage. Cover the skillet briefly to help the cabbage wilt and become tender. This process should take about 10-15 minutes, depending on the heat and the amount of cabbage.
Season: Once the cabbage is tender, season with salt, pepper, and a pinch of nutmeg, adjusting to your taste.
Add the liquids and flour: Add the flour, broth and milk. When it heats up, slowly add a few large spoons of hot broth to a bowl with the sour cream and flour. Stir, tempering the sour cream, so that it does not curdle.
Add Sour Cream back: Reduce the heat to low. Gently stir in the tempered liquid and sour cream mixture, mixing well to evenly coat the cabbage. Warm through, being careful not to bring it to a boil to avoid curdling the sour cream.
Garnish and Serve: Once the cabbage is creamy and heated through, check for seasoning and adjust if necessary. If desired, sprinkle with chopped parsley for garnish, and serve warm as a side dish.

Notes

Storing Creamed Cabbage:

Refrigeration: Allow the creamed cabbage to cool to room temperature. Then, transfer it to an airtight container and refrigerate. Properly stored, it can last for 3-4 days in the refrigerator.

Freezing Creamed Cabbage:

Freezing: Creamed cabbage can be frozen, although the cream base may separate or become grainy upon thawing. To freeze, cool the dish completely, then transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It can be stored frozen for up to 2 months.
Note: To improve texture upon reheating, consider adding a fresh batch of cream or a roux-based sauce when reheating to help stabilize the mixture.

Thawing Creamed Cabbage:

Thawing: Thaw frozen creamed cabbage in the refrigerator overnight. This slow thawing process helps maintain the texture as much as possible.

Reheating Creamed Cabbage:

Oven: Preheat your oven to 350°F (175°C). Transfer the creamed cabbage to an oven-safe dish, cover with aluminum foil to prevent it from drying out, and heat until it’s warmed through, about 15-20 minutes. Stirring once during reheating can help maintain an even texture.
Stovetop: Reheat creamed cabbage in a saucepan over medium-low heat. Stir frequently to prevent sticking and to ensure even heating. If the sauce has separated or is too thick, you can stir in a little extra cream or a splash of milk.
Microwave: For a quick option, place the creamed cabbage in a microwave-safe dish, cover loosely, and heat on medium power, stirring occasionally until evenly warmed through.

When reheating cream-based dishes, gentle heating, and frequent stirring are key to preventing the sauce from curdling or separating. Adjusting the dish with some extra dairy can also help rejuvenate the texture and flavor.

Nutrition