Silky Creamed Cabbage Side

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage (about 2 lbs), cored and finely shredded

02 - 1 small yellow onion, finely chopped

→ Dairy

03 - 2 tablespoons unsalted butter

04 - 1 cup whole milk

05 - 1/2 cup heavy cream

→ Thickener

06 - 1 tablespoon all-purpose flour or gluten-free flour blend

→ Seasonings

07 - 1/4 teaspoon ground nutmeg

08 - Salt and freshly ground black pepper to taste

09 - 1 tablespoon fresh parsley, chopped (optional garnish)

# How-To Steps:

01 - Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened but not browned.

02 - Add the shredded cabbage and a generous pinch of salt. Sauté for 6 to 8 minutes, stirring often, until the cabbage is wilted and tender.

03 - Sprinkle the flour over the cabbage and stir well to coat evenly. Cook for 1 minute.

04 - Gradually pour in the milk and cream, stirring constantly to prevent lumps from forming.

05 - Reduce the heat to low. Simmer gently for 6 to 8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

06 - Stir in the nutmeg and season generously with black pepper and additional salt as needed.

07 - Remove from heat. Transfer to a serving dish and garnish with chopped parsley if desired.

# Expert Advice:

01 -

It turns humble cabbage into something guests actually ask about, creamy and comforting without feeling heavy.
The whole thing comes together in one skillet in half an hour, perfect for weeknight sides or last minute dinner guests.

02 -

If you add the milk too fast the flour clumps into little white beads, pour slowly and stir without stopping.
Cabbage releases water as it cooks so don't panic if the sauce looks thin at first, it tightens up as it simmers.

03 -

Shred the cabbage as thin as you can manage, it cooks faster and soaks up more sauce than thick chunks.
Taste the sauce before you plate it, cabbage needs assertive seasoning or it tastes flat and dull.