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
Storage: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!This dish does not freeze well.Tips:
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!