Cabbage doesn't usually inspire reckless enthusiasm, but give it butter, cream, and 20 minutes and suddenly we're making questionable amounts of eye contact with the serving bowl. This old-fashioned creamed cabbage recipe is rich, silky, ridiculously easy, and exactly the kind of side dish that makes you wonder why cabbage has been suffering through boiled-water abuse all these years.
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🥰 Is this creamed cabbage recipe for you?
This recipe is perfect for you if you:
- Want an old-fashioned creamed cabbage recipe that's ready in about 20 minutes.
- Love cheap, simple comfort food made with just 5 basic ingredients.
- Need an easy, creamy side dish that plays nicely with everything from fried pork chops to deviled chicken.
- Believe cabbage deserves better than being boiled into gray-green surrender and served as punishment.
🧾 Ingredients
- 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.
- Butter: I use salted butter because cabbage needs all the encouragement it can get. Unsalted works just fine, too. Just adjust the salt to taste.
- Salt & pepper: Don't be shy here. Salt and freshly ground black pepper are simple, but they're doing important work. Taste before serving and adjust as needed because underseasoned cabbage is how vegetables get a bad reputation.
📖 Recipe
Creamed Cabbage Recipe
Print Pin 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!
- 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!
- Add crumbled crispy bacon just before serving. Yum!
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.
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🔪 How to make creamed cabbage
- 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.
😱 What can go wrong (and how to fix it)
🥬 The cabbage is mushy. Don't cook it into submission. You want it tender, not reduced to something requiring a spoon and an apology.
🥬 The sauce is too thin. Give the cream a little time to simmer and reduce. It'll thicken as it cooks and cling to the cabbage instead of pooling sadly at the bottom of the pan.
🥬 The sauce is too thick. Stir in a splash of cream, half-and-half, or milk until everything loosens back up.
🥬 It tastes bland. Cabbage and cream are both mild, so butter, salt and pepper matter. Taste before serving and season until it stops tasting like something prescribed by a Victorian doctor.
👩🍳 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!
Sherri Rochester says
Oh my goodness, that looks so good! I have a have of cabbage in my grocery pick up today, Yay, me!
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!