This budget-friendly creamed cabbage recipe uses just a few simple ingredients to turn boring, bland cabbage into a decadently creamy side dish, perfect to accompany any main course.
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Affordable – Each serving of this rich creamed cabbage comes out to £0.32, making this a budget-friendly dish.
Easy – Three quick steps, and you’ll have this vegetable side dish ready in no time.
Jazzes up boring cabbage – This is one cabbage side dish with cream sauce that even kids will enjoy.
Simple ingredients – All you need for this yummy cabbage recipe is three ingredients (plus a few pantry staples).
Creamy and rich – Using single cream in this dish helps create a rich, delicious creamy sauce.
Cabbage – Typically, white or savoy cabbage is used for creamed cabbage. However, you can use nearly any type of cabbage on hand. The colour and flavour of the recipe may vary slightly.
Single Cream – Use heavy cream for a richer consistency. You can use milk + butter for a similar consistency if you don’t have single cream.
Wholegrain Mustard – Any mustard will work for this low-carb creamy cabbage recipe. I use wholegrain for the flavour and texture it adds. However, you can also use dijon or spicy brown.
See the recipe card for full information on all ingredients and quantities.
Creamed cabbage is a deliciously creamy old-fashioned recipe made with cabbage, cream, and seasoning. Various versions of this recipe exist in German, Amish, Irish, and other communities. Some even include sour cream. However, you can typically expect it to be a creamy, flavourful side dish served alongside a Sunday Roast (or with a similar meal).
This recipe came about because it could serve quite a few people with minimal ingredients, which is essential during lean times like the 1930s.
Is it like American coleslaw?
While both are creamy recipes that use cabbage as a main ingredient, they are quite different. Creamed cabbage is made with cream, cabbage, mustard, and seasoning. Coleslaw includes other veggies, like shredded carrots. The sauce for coleslaw is made with vinegar, mayo, sugar, salt, and other seasonings. Coleslaw is meant to be eaten cold, while creamed cabbage should be eaten warm.
Is it served hot or cold?
This is one creamy cabbage dish that you serve warm. While you can eat it cold, it tastes best heated.
Does it taste like boiled cabbage?
No, the best part about this creamed cabbage dish is that it does not taste like boiled cabbage. It’s more similar to creamed spinach, so it has a more decadent flavour.
When making creamed cabbage, I prefer savoy cabbage as it’s one of the best options for cooked cabbage recipes. It has a mild, sweet flavour that pairs well with a creamy sauce. Its subtle flavour means you can easily adjust the seasoning to your liking. Since it’s not as crunchy as other cabbage types, it’s typically eaten cooked instead of raw (like in this recipe).
Since this easy creamed cabbage recipe includes simple ingredients, it’s important to prep the cabbage properly for the best flavour. Here are some ways to prep the cabbage.
How to choose a cabbage
Look for cabbage that is not discoloured (brown) or too wilty outside at the store. If one of the leaves is wilty, it’s okay. Opt for a firm cabbage with tightly packed leaves (a sign of freshness).
How to cut
First, remove any yucky outer layers. Then, slice the cabbage in half through the core. Slice the halves again so the cabbage is quartered.
How to clean
Rinse the cabbage quarters with cold water, making sure to scrub throughout the leaves to get rid of dirt/debris.
How to dry
Once the cabbage is clean, pat dry with paper towels. If you have additional time, let the cabbage quarters air dry on a clean towel.
How to slice/shred
Use a sharp knife to shred the cabbage quarters. Slice the veg along the vertical edge for longer strips. You can also use a mandoline or vegetable peeler to shred the cabbage.
Here are some ways to make this creamed cabbage recipe your own! You can use a different kind of cabbage, like napa or green cabbage. I don’t recommend using purple or red for this recipe. Pre-shredded/bagged cabbage also works.
This is one vegetable recipe that works great in the oven or pan. Add the ingredients to a baking dish, then cook for about 35 minutes at 350F/180C until bubbling. If you add a crumb topping, the breadcrumbs will be golden brown when done. For a lighter recipe, skip the single cream and use half and half. Or, make this recipe vegan using coconut milk (or another non-dairy option).
Adding crisped prosciutto or bacon bits can make this dish more decadent. Freshly grated parmesan, mozzarella, or asiago cheese will also help elevate this dish. Other herbs and spices, like chopped green onions and fresh thyme, are great for boosting the flavour.
3. After 10 minutes, pour the cream, wholegrain mustard, garlic and onion powder into the pan. Stir to combine and continue to cook for another 4 minutes (Image 3)
4. Once the cream has thickened, season with salt and lots of black pepper. Serve up and enjoy! (Image 4)
Make sure pre-shredded cabbage has no carrots or other veggies
Other vegetables can also have higher moisture content, making the recipe watery. Only use cabbage for this dish.
Use a food processor for faster chopping
You can shred the lettuce with a food processor if you’re in a time crunch. You’ll still need to chop the cabbage into quarters before adding it in.
Don’t overcook the cabbage. Overcooking the cabbage in this creamed cabbage dish can lead to wilty veg. Ensure it’s cooked until it’s “al-dente”.
Let the leftover creamed cabbage cool fully. Then, put it in an airtight container. Creamed cabbage recipes can stay good in the fridge for up to three days. When you’re ready to eat the leftovers, reheat them in the microwave until heated through.
Can you freeze creamed cabbage?
I do not recommend freezing recipes with dairy, as they typically do not reheat well. If you’re worried about having too many leftovers to eat, consider halving the recipe instead.
As mentioned, creamed cabbage is a great side dish for a Sunday Roast. Here are a few ideas of options to serve alongside this keto-friendly recipe. This is a great side for Slow Cooker Gammon Joint. Or, serve it with a budget-friendly Christmas Dinner for 6. It’s also great with grilled chicken, pulled pork, roast beef, pork chops, and steak.
There are a few ways to ensure the creamed cabbage does not get mushy. For one, cook the cabbage until it’s “al-dente”. By cooking it this way, leftovers won’t get mushy as they sit in the fridge. Additionally, you can let cabbage sit with salt before cooking it. This helps remove excess moisture. Just make sure to rinse and dry it well before beginning the recipe.
Some recipes call for baking soda, which helps neutralize the smell of cabbage. However, it’s not necessary to add it in.
It’s not necessary to soak cabbage before cooking it. If you’re making a recipe, like a salad, you can soak the cabbage to help crisp it up.
I recommend a combination of both. Leave the cabbage uncovered for a few minutes to let some of the cabbage smell leave. Then, cover the cabbage so it cooks through.
Yes, you can use milk instead of cream. When using milk, add butter to the recipe to help account for the difference in fat.
Turn this creamed cabbage into a meal with these yummy mains: The CRISPIEST Roast Potatoes, Fluffy Yorkshire Puddings, and Tender Braising Steak with Gravy.
If you tried this Creamy Cabbage recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x