First published December 18, 2022. Last updated March 17, 2025 for editorial improvements.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Recipe
- 🔪 Step-by-step guide: instructions for success
- 🥫 Leftover love: how to store and reheat
- 💭 Insider tips: things to know
- 📖 Make it your own: yummy variations
- 🍴Must have tools: essential equipment
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 💬 Comments
Somewhere in the depths of every Southern kitchen, there’s a cabbage just waiting to be smothered in something delicious. And y'all, we’re not about to disappoint it today - this creamed cabbage came out of a 1930s cookbook and you're gonna love it.
It’s buttery, velvety, and just the right amount of indulgence, proving once and for all that humble vegetables deserve a little flair. So grab that head of cabbage and a good splash of cream, and let’s turn a budget-friendly ingredient into something worthy of a second helping.
🗝️ Key takeaways: why this recipe is your new favorite
- Three ingredients, one pan, zero stress. You’ve got this.
- No sad, soggy cabbage here. This recipe keeps things rich and creamy—not a limp, watery leaf in sight.
- Plays well with others. Pairs beautifully with a perfect pot roast, but let’s be honest—it might just steal the show.
🧾 Gather your ingredients: what you'll need
Cabbage: Instead of green cabbage, you can use Savoy cabbage or Napa cabbage. Avoid red/purple cabbage varieties for this recipe. I like to use pre-shredded cabbage from the store because it saves a little time.
Cream: If you're out of heavy cream, half-and-half or evaporated milk will also work, though it's not as rich that way. You *can* use non-dairy milks but it will not be as rich and creamy.
📖 Recipe
Creamed Cabbage Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 Tablespoons butter
- 5 cups shredded green cabbage, one head
- ⅛ teaspoon black pepper
- 1 teaspoon salt
- ½ cup heavy whipping cream
Instructions
- Melt butter in a large skillet over medium high heat
- Add shredded cabbage, stir, and cover.
- Reduce heat to medium.
- Stir occasionally for 10 minutes, or until soft.
- Add cream, salt, and pepper to taste.
- Cover and simmer for 4-5 minutes, or until the texture is the way you like. Don’t overcook or the texture will be gross.
Notes
- To clean your cabbage, peel back the soft outer layers. Then, cut the head into wedges and run each under cold water, gently rubbing to remove any dirt. Dry them well before cooking, though!
- When choosing a head of cabbage, try to find one that's a little heavier than the others. Avoid cabbage that has a lot of loose, wilted leaves.
- If you opt to buy pre-shredded cabbage, make sure it only contains cabbage. Sometimes, they'll add other ingredients (like carrots) to the cabbage mixture.
- Green cabbage and white cabbage are generally the same, so don't be confused if the light green head you pick rings up as "white cabbage" in the checkout line!
- You can use a large food processor to easily and quickly chop the cabbage. Otherwise, a heavy chef's knife will do just fine.
- Cut your cabbage into halves through the core. Next, cut each half in half again, through the core. Then, trim the cores off and slice each quarter into strips. Trim the cabbage strips in half lengthwise to finish!
- Creamed cabbage is a perfect side dish for those following a low carb diet!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 Step-by-step guide: instructions for success
Melt butter in a large skillet over medium-high heat
Stir in the shredded green cabbage and cover. Cook over medium heat.
After about ten minutes, add the salt and black pepper.
Stir in the heavy cream and simmer for four or five more minutes.
🥫 Leftover love: how to store and reheat
Southern cabbage recipes are best served fresh, and creamed cabbage is no different! Piping hot out of the pan is ideal.
However, if you have some leftovers, don't you dare toss 'em! Put the creamed cabbage in a storage container with a tight-fitting lid and refrigerate for up to three days.
Then, heat up the leftovers in the microwave until steaming hot, and enjoy your great side dish—again!
💭 Insider tips: things to know
- When choosing a head of cabbage, try to find one that's a little heavier than the others. Avoid cabbage that has a lot of loose, wilted leaves.
- If you opt to buy pre-shredded cabbage, make sure it only contains cabbage. Sometimes, they'll add other ingredients (like carrots) to the cabbage mixture.
- Green cabbage and white cabbage are generally the same, so don't be confused if the light green head you pick rings up as "white cabbage" in the checkout line!
- You can use a large food processor to easily and quickly chop the cabbage. Otherwise, a heavy chef's knife will do just fine.
- Cut your cabbage into halves through the core. Next, cut each half in half again, through the core. Then, trim the cores off and slice each quarter into strips. Trim the cabbage strips in half lengthwise to finish!
- Creamed cabbage is a perfect side dish for those following a low carb diet!
Marye's Tip o' the day
To clean your cabbage, peel back the soft outer layers. Then, cut the head into wedges and run each under cold water, gently rubbing to remove any dirt. Dry them well before cooking, though!
📖 Make it your own: yummy variations
- Crumble cracker crumbs on top.
- Stir in some chopped bacon pieces, pancetta, or crispy Proscuitto.
- If you really love savory flavors, you can sprinkle in some garlic powder, or sautee some onions in the butter before adding the cabbage.
- Cheese, please? We like to add a little parmesan on top.
🍴Must have tools: essential equipment
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Chopping cabbage by hand is all fun and games until you realize you’re basically doing an arm workout you didn’t sign up for. Save yourself the trouble (and the knife skills test) with this food processor —it’ll shred that cabbage in seconds, leaving you more time to focus on the important things, like not burning the butter.
🤫 Marye's secret for zhuzhing it up
A sprinkle of crisp bacon crumbles and a dash of smoked paprika will take this from “humble side dish” to “where has this been all my life?!” Or, if you’re feeling extra fancy, a handful of grated Parmesan will add a salty, umami punch that makes cabbage feel downright luxurious. Basically, dress it up like it’s got dinner plans with royalty—because why not?
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
You can, technically—whether you want to, however, is another story. Heavy cream has a tendency to separate when thawing, so I don't recommend freezing creaming cabbage.
Yum, I never turn down breadcrumbs! To add them to this easy creamed cabbage recipe, toast the breadcrumbs in a small fry pan with some butter until they're golden brown. Sprinkle them on top of the cabbage just before serving!
⏲️ Marye's time saving hacks -
Pre-Shredded for the Win – Skip the chopping and grab a bag of coleslaw mix. It’s literally just shredded cabbage in disguise, and nobody will ever know (or care).
📚 More Southern comfort: related recipes you'll love
- Full of bacon, onions, and love, Southern Fried Cabbage is the perfect accompaniment to a special family dinner or regular weeknight meal!
- Creamed onions are another old-fashioned comfort food.
- KFC Copycat Southern Coleslaw is the side dish that goes first at my house! Plus, it's great with just about any protein you can make!
🍽️ Perfect pairings: what to serve with
Make this with Buttermilk-Brined Roast Chicken for an old-fashioned Sunday dinner.
Add a bowl of Southern Green Beans and Potatoes if you need more than one side dish.
Of course you'll need something sweet and this Bourbon Cake is the perfect finish to this classically Southern meal!
Beverly says
I loved the creamed cabbage but family thought it was too bland. I added mushrooms, onions & chopped garlic. WOW!! That did the trick!
Marlene says
I just made this & ate the whole recipe's worth myself! I used what was on hand --non-fat evaporated milk, & can only imagine what heavy cream would add. It was fabulous. I cannot believe we didn't eat this growing up. It is really good and simple. Thanks! I had bought a giant bag of shredded cabbage & needed a new idea.
Heidi says
Stunning! We have a glut of home-grown sugar cone cabbages and this was a great way to use a couple. Superb flavours and texture. Thanks for posting.
Marye says
So glad you liked it.
LynnD says
This is quick, simple and SOOO delicious.
I crumbled in a few strips of bacon leftover from breakfast, at the same time as the cream.
Seriously - Add the bacon!