Creamed Cabbage
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 1pound cabbage, coarsely chopped against the grain
- 1clove garlic, minced
- Coarse salt and freshly ground pepper
- ¼teaspoon freshly grated nutmeg
- ¾cup heavy cream
Nutritional analysis per serving (4 servings)
234 calories; 22 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a frying pan and add the cabbage and garlic. Cook, stirring, for about 10 minutes, until the cabbage has softened a bit but is still crunchy.
- Step 2
Season with salt, pepper and nutmeg. Stir in the heavy cream and cook for five minutes more. Correct seasoning and serve.
Private Notes
Comments
Had some cabbage and some heavy cream that I needed to use up. What the heck. It was delicious of course as all creamed vegetables are. Only used 1/2 cup cream - it was plenty. Would double the nutmeg next time.
I made a roasted onion purée and added it to the sautéed cabbage. I added white wine too (what the heck?).Then I added the cream and spices… it needed something so I added a diced apple, a la rotkohl. It was good. But I think of this recipe as a jumping off point, next time I might skip the apple and add garam masala.
This recipe was a bit bland as written. Maybe it needed more nutmeg? I ended up adding a pinch of parmesan and gruyere. But I still thought it was only o-kay, even after that.
What a delicious, simple recipe! Really transforms cabbage into a lovely side dish. I added a large chopped shallot as well and cooked that with the garlic and cabbage. As it got a bit dry, I also added about 1/4 cup chicken broth to the pan. A few gratings of lemon zest and a small squeeze of the juice helped cut the richness. I finished with a sprinkle of parsley and a final grating of nutmeg on top, one on the plate. I served this aside a roasted, herb-coated pork loin.
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