If you’ve never tried a Creamed Cabbage recipe, you’re in for something truly special. This humble dish takes the down-home charm of cabbage and transforms it into a cozy, creamy side that tastes like a warm hug in a bowl. Growing up in Texas, cabbage wasn’t exactly the superstar of our dinner table—but once I learned how to bring out its natural sweetness with a little butter, milk, and patience, everything changed. These days, it’s one of my favorite comfort sides for busy weeknights or holiday spreads alike.
Table of Contents
Why You’ll Love This Creamed Cabbage Recipe
- Quick and easy: You’ll have it on the table in under 40 minutes.
- Budget-friendly: Simple pantry staples that stretch your grocery dollar.
- Versatile: Pairs beautifully with roasted chicken, grilled steak, or even meatloaf.
- Crowd-pleaser: Even the “I-don’t-like-cabbage” folks will come back for seconds.
What Does Creamed Cabbage Taste Like?
Think buttery, velvety goodness meets earthy sweetness. The cabbage turns tender and mild, soaking up a silky sauce that’s just the right balance of creamy and savory. The sautéed onion and garlic give it depth, while the milk and butter make it indulgent without being heavy.
It’s that perfect “old-fashioned but still fresh” kind of flavor—the kind that reminds you of grandma’s cooking with a modern, wholesome twist.
Ingredients You’ll Need for Creamed Cabbage
Let’s talk about what you’ll need to bring this Creamed Cabbage recipe to life. Every ingredient here plays a special role—working together to create a comforting, creamy dish that’s simple, satisfying, and full of old-fashioned flavor. Think of this section as your kitchen roadmap—because once you understand why each ingredient matters, the recipe becomes foolproof.
- ½ head green cabbage, sliced
The star of the show! Green cabbage turns beautifully tender once it’s simmered in that creamy sauce. It has a mild, sweet flavor that balances perfectly with the richness of the butter and milk. When slicing, aim for medium-width strips—too thin and they’ll overcook, too thick and they’ll stay crunchy. If you love cabbage dishes, you might also enjoy my Keto Cabbage Soup Recipe or the Slow Cooker Unstuffed Cabbage Rolls Recipe—both showcase how versatile this humble veggie can be. - ½ medium yellow onion, diced
This adds a subtle sweetness and depth to the creamy sauce. As the onion cooks down, it softens and releases natural sugars that give the Creamed Cabbage recipe that familiar home-cooked warmth. If you prefer a stronger flavor, use a white onion; for something milder, sweet onions do the trick. - 3 cloves garlic, minced
Garlic brings that irresistible aromatic note that ties everything together. When sautéed gently with the onion, it infuses the base with a savory richness. Be sure not to let it brown—it can quickly go from fragrant to bitter. Garlic is a key player in so many cozy dishes like my Hearty Vegetable Beef Soup, which has a similar flavor foundation - 4 tablespoons butter
Ah, butter—the magic ingredient that gives this Creamed Cabbage recipe its velvety, indulgent base. It’s what transforms a simple pan of sautéed vegetables into something silky and comforting. For a slightly nuttier taste, let the butter brown just a little before adding the flour—but keep a close eye, as it can burn quickly. - ¼ cup all-purpose flour
This is what thickens the sauce into that luscious, gravy-like consistency that makes this dish so satisfying. When whisked into the melted butter, it forms a roux—the secret to the creamy sauce. If you need a gluten-free version, a cornstarch slurry or a gluten-free flour blend works beautifully. - 2 cups whole milk
Whole milk is the key to the sauce’s creamy texture. It gives that classic southern-style richness without feeling heavy. For an extra decadent version, you can use half-and-half. And if you’re dairy-sensitive, try unsweetened oat milk—it blends surprisingly well and keeps the Creamed Cabbage recipe smooth and silky. - 1 cup chicken broth
Adding chicken broth gives the dish a savory depth that water just can’t match. It enhances the cabbage’s sweetness and rounds out the sauce’s flavor. For a vegetarian twist, use vegetable broth instead. I often keep a batch of homemade broth in my freezer from my Golden Chicken Lentil Soup—it’s nutrient-rich and adds so much natural flavor. - Salt and pepper to taste
The simplest seasonings often make the biggest difference. Salt heightens the natural sweetness of the cabbage, while a dash of black pepper adds just enough kick to balance the creaminess. Feel free to add a pinch of nutmeg for a subtle warmth—it’s an old southern trick for creamy vegetable dishes like this one. - A few optional extras
If you want to dress up your Creamed Cabbage recipe, sprinkle in a bit of shredded cheddar or Parmesan for extra depth. Fresh herbs like parsley or chives also bring a pop of color and freshness to the final dish. And if you’re serving it alongside something hearty—like my Ground Beef and Savory Cabbage Soup—it makes for a comforting, well-balanced meal.
How to Make Creamed Cabbage
Ready to bring this cozy, creamy side dish to life? Follow this step-by-step guide to create a perfectly smooth, flavorful Creamed Cabbage recipe that tastes like it’s straight from Grandma’s kitchen—but with a modern, easy-to-follow twist. Each stage below includes tips and insights to help you succeed, even if this is your first time cooking with cabbage.
Step 1: Prep Your Vegetables
Before you start cooking, take a few minutes to prep everything. Slice ½ head of green cabbage into thin ribbons—aim for uniform cuts so it cooks evenly. Dice ½ a yellow onion and mince 3 cloves of garlic. Having all your ingredients ready before turning on the stove will make this step-by-step process smooth and stress-free.
If you’d like more prep inspiration, check out my Hearty Vegetable Beef Soup Recipe—it uses similar chopping techniques to build layers of flavor.
Step 2: Sauté the Aromatics
In a large, heavy-bottomed pan (I love using my Dutch oven for this), add a drizzle of oil over medium heat. Once it’s warm, toss in the diced onion and minced garlic. Stir frequently for about 3–4 minutes until they turn soft and fragrant but not browned. This step-by-step sauté is key—it creates the flavorful foundation that makes your Creamed Cabbage recipe rich and comforting.
Step 3: Build the Roux
Add 4 tablespoons of butter right into the pan with the softened onion and garlic. Let it melt gently—if it browns too fast, your pan’s too hot, so pull it off the heat for a minute. Sprinkle in ¼ cup of flour and whisk continuously for about 1 minute to form a smooth paste. This step gives your sauce the perfect velvety base.
Want to learn more about thickening sauces the right way? Take a look at my Creamy Alfredo Lasagna Soup Recipe where I use a similar roux method for an irresistibly creamy texture.
Step 4: Add the Liquids Gradually
Pour in 2 cups of whole milk slowly while whisking to avoid lumps. Then, stir in 1 cup of chicken broth to deepen the flavor. As the liquid warms up, you’ll notice it thickening into a silky sauce. Lower the heat to medium-low once it starts steaming—this keeps it from curdling or sticking.
For a vegetarian option, feel free to swap in vegetable broth; I often use the one from my Golden Chicken Lentil Soup base for extra nutrition and richness.
Step 5: Add the Cabbage and Simmer
Now for the star of the show—add your sliced cabbage right on top of the creamy sauce. Don’t stir right away; cover the pan with a lid and let the cabbage steam gently for about 15 minutes. Stir every 5 minutes to make sure it cooks evenly and absorbs the creamy sauce.
If you notice browning at the bottom of the pan during this step-by-step process, reduce the heat a little more—slow and steady wins the race here. The goal is tender cabbage that still holds a bit of texture, not mushy leaves.
Step 6: Season and Taste
When the cabbage is soft and the sauce has thickened, remove the lid and give everything a good stir. Taste and adjust the seasoning with salt and pepper. A pinch of nutmeg or paprika adds a lovely warm undertone if you’re feeling adventurous.
This is the moment to make it your own—if you prefer a richer finish, stir in a handful of shredded cheese like in my Hearty Cheesy Ground Beef Soup for that irresistible creamy-meets-savory balance.
Step 7: Serve and Enjoy
Your Creamed Cabbage recipe is ready to serve! Spoon it into a large serving bowl and top with a sprinkle of fresh parsley or chives for color. It pairs beautifully with roasted meats, mashed potatoes, or a bowl of Ground Beef and Savory Cabbage Soup for a wholesome meal.
For best presentation, serve immediately while it’s warm—the sauce thickens as it cools, so if you’re reheating later, add a splash of milk to loosen it back up.
Pro Tip:
If you’re new to cabbage-based comfort dishes, this step-by-step guide is just the beginning. You can explore other cozy, creamy favorites like my Homemade Creamy Potato Soup or Creamy Tuscan Ravioli Soup for more warm, family-friendly dinner inspiration.
Tips and Tricks for Perfect Creamed Cabbage
- Go low and slow: Keep the heat on medium-low when adding milk—too high, and it might curdle.
- Avoid soggy cabbage: Don’t overcook. You want it tender but still with a little bite.
- Make it richer: Add a splash of cream or sprinkle of shredded cheese for a heartier texture.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days.
- Bonus use: Spoon leftovers over baked potatoes or roasted chicken for an easy next-day meal.
A Little Kitchen Story
I first made this recipe on a cold Sunday when I had just half a head of cabbage staring at me from the fridge—too small for soup, too big to toss. I decided to experiment, and my oldest daughter walked in, wrinkled her nose, and said, “Cabbage again, Mom?” Fast forward thirty minutes later, and she was scraping the bowl clean. That’s when I knew this creamed cabbage wasn’t just a side dish—it was a keeper.
Storage for Creamed Cabbage
Store cooled creamed cabbage in a glass container with a tight-fitting lid. It keeps beautifully in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat with a splash of milk to bring back that creamy texture. Avoid freezing—it tends to separate.
FAQs
Q: Can I make this gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free blend or cornstarch slurry.
Q: Can I use red cabbage?
You can, but note the flavor is slightly stronger and the color will darken the sauce.
Q: How can I make this dairy-free?
Use olive oil instead of butter and substitute milk with oat or almond milk.
Conclusion
This Creamed Cabbage recipe proves that simple ingredients can deliver stunning results. It’s the kind of side dish that makes you slow down, savor each bite, and remember that the best comfort foods are often the simplest ones. Whether it’s a weeknight dinner or Sunday supper, this dish brings a creamy, nostalgic touch to the table.
If you love cozy, cabbage-filled recipes, don’t miss my Slow Cooker Unstuffed Cabbage Rolls or my crowd-favorite Keto Cabbage Soup Recipe.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamed Cabbage Recipe – Easy, Creamy, and Perfect for Family Dinners
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy creamed cabbage recipe brings out the tender, sweet flavors of cabbage and blends it with a creamy, savory sauce for the perfect comforting side dish.
Ingredients
- 1/2 head green cabbage – sliced
- 1/2 medium yellow onion – diced
- 3 cloves garlic – minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- Salt and pepper – to taste
Instructions
1. Prep the vegetables: slice the cabbage, dice the onion, and mince the garlic. Set aside.
2. In a large pan with a lid, heat a little oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
3. Add the butter to the pan and let it melt gently. If it browns immediately, lower the heat and let the pan cool slightly.
4. Stir in the flour to form a roux with the butter, onion, and garlic mixture.
5. Slowly add the milk and chicken broth while stirring. Season lightly with salt and pepper. Once the mixture begins to steam, lower the heat to medium-low.
6. Add the sliced cabbage on top and cover the pan with a lid. Let it cook for about 15 minutes or until the cabbage is tender, stirring every 5 minutes.
7. If the bottom of the pan begins to brown too much, reduce the heat further.
8. Season to taste with salt before serving.
Notes
Use whole milk for a richer texture, or swap with half-and-half for extra creaminess. For a vegetarian version, use vegetable broth instead of chicken broth. Great with roasted meats or as a holiday side dish.
