CREAMED CABBAGE

This is a classic, vintage recipe that is budget friendly and so good. Honestly, it may not look like much but it is exceedingly tasty. It makes a wonderful side for many different main meals. Cabbage is a great vegetable that can sit in your vegetable drawer for weeks and still be good to consume.

If you have not tried creamed cabbage, you are in for a pleasant surprise that such an easy recipe with ordinary ingredients can be so delicious. It definitely classifies as creamy comfort food.

Of course, you can always add cooked bacon bits or pancetta on top as well, if desired.

This is a recipe you can definitely play with. A little garlic could be fun to add to this cabbage dish.

Cook cabbage over medium heat rather than medium-high heat. Although I used green cabbage, it often appears more white than green. The texture of the cabbage in this easy creamed cabbage recipe can be soft or slightly crunchy depending on your preference. The savory flavors are bound to please.

I used one medium head of cabbage, but you can measure the shredded cabbage in cups. I even liked this cabbage at room temperature. It makes such a delicious side dish with, for instance, roast chicken. Since it is quite a lot of cabbage, you will need a large skillet, nonstick preferably. I garnished my cooked cabbage with chopped green onions; however, you can use parsley instead. This creamy cabbage is one of my favorite sides these days and I am hoping it will become yours as well.

INGREDIENTS:

3 tbsp butter (45 mL)

5 cups shredded cabbage (1.25 mL)

¹/₂cup heavy cream (125 mL)

1 tsp salt (5 mL)

¹/₄tsp black pepper (1 mL)

Sprinkle of chopped green onions

INSTRUCTIONS:

In large frying pan, melt butter and add cabbage, stir and cover. Simmer 5 minutes. Remove lid, stir, reduce heat and cook another 5 minutes.

Add cream, salt and pepper. Cover and simmer 4 minutes more. Serve sprinkled with chopped green onions.

Yield: 4 servings

1 serving

169.2 calories

0.9 g protein

8.2 g fat

0.2 g fiber

1.3 g net carbs