18 Creamy Creamed Cabbage Delicious Recipes

You might be surprised by how incredibly delicious creamed cabbage can be! This humble vegetable transforms into the ultimate comfort food when paired with rich, creamy sauces and flavorful ingredients. Whether you’re craving a cozy weeknight dinner or an impressive side dish, these 18 recipes will show you just how versatile and satisfying creamed cabbage can be. Get ready to discover your new favorite way to enjoy this classic comfort food!

Classic Creamed Cabbage with Butter and Nutmeg

Oh, you know those cozy side dishes that just feel like a warm hug? This classic creamed cabbage is exactly that—a simple, comforting recipe that transforms humble cabbage into something truly special with just a few ingredients. It’s perfect for chilly evenings or when you want a nostalgic, creamy vegetable dish that pairs beautifully with roasted meats or mashed potatoes.

Ingredients

– 1 medium head green cabbage, cored and thinly sliced (about 8 cups packed)
– 4 tablespoons unsalted butter, divided (or use salted and reduce salt later)
– 1 cup heavy cream
– 1/4 teaspoon freshly grated nutmeg (or ground nutmeg)
– 1/2 teaspoon kosher salt, plus more to taste
– 1/4 teaspoon black pepper

Instructions

1. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat.
2. Add the thinly sliced cabbage to the skillet and stir to coat with butter.
3. Cook the cabbage for 12-15 minutes, stirring occasionally, until it has wilted and started to turn lightly golden at the edges.
4. Pour in the heavy cream and bring to a gentle simmer.
5. Reduce heat to low and cook uncovered for 8-10 minutes, stirring occasionally, until the cream has thickened slightly and coats the cabbage.
6. Stir in the remaining 2 tablespoons of butter until melted and fully incorporated.
7. Add the nutmeg, salt, and pepper, stirring to combine evenly.
8. Cook for another 2-3 minutes to allow flavors to meld, then remove from heat.

So creamy and comforting, this cabbage has a tender texture with just enough bite left. The nutmeg adds that warm, aromatic note that makes it feel extra special. Try serving it alongside roasted chicken or pork chops, or even spoon it over baked potatoes for a delicious twist.

Southern-Style Creamed Cabbage with Bacon

Gosh, you know those cozy side dishes that somehow steal the show at dinner? This Southern-style creamed cabbage with bacon is exactly that kind of magic—comforting, creamy, and packed with smoky flavor that makes even a simple weeknight meal feel special.

Ingredients

– 6 slices thick-cut bacon, chopped (for maximum crispiness)
– 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
– 1 small yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth (or vegetable broth for a lighter option)
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust based on bacon saltiness)

Instructions

1. Place chopped bacon in a large skillet or Dutch oven over medium heat.
2. Cook bacon for 8-10 minutes, stirring occasionally, until crispy and fat has rendered.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the skillet.
4. Add sliced onion to the hot bacon fat and cook for 4-5 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add all the sliced cabbage to the skillet and toss to coat in the bacon fat.
7. Pour in chicken broth and bring to a simmer, then cover the skillet.
8. Cook covered for 10-12 minutes until cabbage is tender but still has some bite.
9. Uncover the skillet and stir in heavy cream, smoked paprika, black pepper, and salt.
10. Bring the mixture to a gentle simmer over medium-low heat.
11. Cook uncovered for 5-7 minutes until the cream has thickened slightly and coats the cabbage.
12. Remove from heat and stir in grated Parmesan cheese and butter until melted and creamy.
13. Fold in the reserved crispy bacon, saving a tablespoon for garnish if desired.

Really, the magic happens when that creamy sauce soaks into the tender cabbage, creating this incredible texture that’s both silky and substantial. The smoky bacon and Parmesan add a salty depth that makes it irresistible alongside grilled chicken or piled onto a baked potato for the ultimate comfort food upgrade.

Creamed Cabbage and Potato Gratin

Comfort food doesn’t get much cozier than this creamy, bubbling dish that transforms humble cabbage and potatoes into something truly special. You’ll love how the simple ingredients come together to create layers of tender vegetables in a rich, cheesy sauce that’s perfect for chilly evenings. It’s the kind of side dish that might just steal the show from your main course.

Ingredients

– 1 medium head green cabbage, cored and thinly sliced (about 8 cups packed)
– 2 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick
– 2 cups heavy cream
– 1 cup shredded Gruyère cheese (or sharp white cheddar)
– ½ cup grated Parmesan cheese
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ¼ teaspoon freshly grated nutmeg (optional but recommended)

Instructions

1. Preheat your oven to 375°F and butter a 9×13-inch baking dish.
2. Melt 2 tablespoons of butter in a large skillet over medium heat.
3. Add the minced garlic and cook for 1 minute until fragrant but not browned.
4. Add the sliced cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until slightly wilted.
5. Arrange half of the potato slices in an even layer in the prepared baking dish.
6. Spread the cooked cabbage evenly over the potato layer.
7. Top with the remaining potato slices in another even layer.
8. In a medium bowl, whisk together the heavy cream, salt, pepper, and nutmeg.
9. Pour the cream mixture evenly over the potatoes and cabbage.
10. Cover the baking dish tightly with aluminum foil.
11. Bake at 375°F for 45 minutes.
12. Remove the foil and sprinkle the Gruyère and Parmesan cheeses evenly over the top.
13. Return to the oven and bake uncovered for 20-25 minutes until the top is golden brown and bubbly.
14. Let the gratin rest for 15 minutes before serving to allow the sauce to thicken.

Golden and bubbling straight from the oven, this gratin delivers creamy potatoes and sweet, tender cabbage in every bite. The Gruyère adds a nutty richness that pairs beautifully with the subtle sweetness of the cabbage. Try serving it alongside roasted chicken or pork chops, or make it the star of your next potluck—it travels beautifully and always earns compliments.

Spicy Creamed Cabbage with Jalapeños

Just when you think cabbage can’t get any better, this spicy creamed version comes along and changes everything. It’s creamy, it’s got a kick, and it’s about to become your new favorite side dish.

Ingredients

– 1 large head green cabbage, sliced into 1-inch strips
– 2 fresh jalapeños, thinly sliced (remove seeds for less heat)
– 1 cup heavy cream
– 3 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and slightly golden.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add sliced cabbage to the skillet and toss to combine with onion mixture.
5. Cook cabbage for 8-10 minutes, stirring occasionally, until it begins to wilt and soften.
6. Push cabbage to one side of the skillet and add butter to the empty space.
7. Once butter melts, add sliced jalapeños and cook for 2 minutes until slightly softened.
8. Mix jalapeños into the cabbage mixture until evenly distributed.
9. Pour heavy cream over the cabbage and stir to coat everything evenly.
10. Sprinkle kosher salt, black pepper, and smoked paprika over the mixture.
11. Reduce heat to medium-low and simmer for 6-8 minutes until cream thickens slightly.
12. Stir occasionally to prevent sticking and ensure even cooking.
13. Remove from heat when cabbage is tender but still has some bite.

My favorite thing about this dish is how the creamy sauce clings to each cabbage ribbon while the jalapeños provide little bursts of heat. Try serving it alongside grilled sausages or as a bold topping for baked potatoes—it transforms simple meals into something special.

Creamed Cabbage with Caramelized Onions

Picture this: you’re craving something cozy but not too heavy, something that transforms humble ingredients into pure comfort. Creamed cabbage with caramelized onions is exactly that dish—it turns simple cabbage into a creamy, savory side that feels both nostalgic and fresh.

Ingredients

• 1 large head green cabbage, thinly sliced (about 8 cups)
• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter (or olive oil for dairy-free)
• 1 cup heavy cream
• 1/2 cup chicken broth (or vegetable broth)
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and sweet—don’t rush this step; low and slow is key for proper caramelization.
3. Push the onions to one side of the pan and add the remaining 1 tablespoon of butter to the empty space.
4. Add the thinly sliced cabbage to the pan and toss to coat in the butter.
5. Cook the cabbage for 10–12 minutes, stirring occasionally, until it has wilted and started to turn lightly golden at the edges.
6. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds extra flavor to the dish.
7. Stir in the heavy cream, nutmeg, salt, and pepper until everything is well combined.
8. Reduce the heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until the cream has thickened slightly and clings to the cabbage.
9. Taste and adjust seasoning with more salt or pepper if needed.
10. Garnish with chopped fresh parsley just before serving for a pop of color and freshness.

Melt-in-your-mouth tender cabbage meets sweet, jammy onions in a lightly creamy sauce that’s rich but not overwhelming. Serve it alongside roasted chicken or pork chops, or spoon it over mashed potatoes for the ultimate comfort meal—it’s the kind of side that might just steal the show.

Garlic Parmesan Creamed Cabbage

Just when you think cabbage can’t get any cozier, along comes this garlic parmesan version that’ll make you forget all about plain boiled greens. You’re going to love how the humble cabbage transforms into something truly special with just a few simple ingredients. It’s the perfect side dish that feels fancy but comes together in no time.

Ingredients

– 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
– 3 tablespoons unsalted butter (or olive oil for dairy-free)
– 4 cloves garlic, minced (use more if you’re a garlic lover)
– 1 cup heavy cream (half-and-half works too for lighter version)
– 1/2 cup grated parmesan cheese (freshly grated melts best)
– 1/4 teaspoon black pepper (freshly cracked preferred)
– 1/4 teaspoon salt (adjust after tasting)
– 2 tablespoons chopped fresh parsley (for garnish, optional but recommended)

Instructions

1. Melt butter in a large skillet over medium heat until foamy but not browned.
2. Add minced garlic and cook for 1 minute until fragrant but not browned.
3. Add all sliced cabbage to the skillet and toss to coat with butter and garlic.
4. Cook cabbage for 8-10 minutes, stirring occasionally, until it wilts and reduces by about half.
5. Pour heavy cream over the cabbage and bring to a gentle simmer.
6. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally, until cream thickens slightly.
7. Stir in grated parmesan cheese until completely melted and incorporated.
8. Season with salt and black pepper, then taste and adjust seasoning if needed.
9. Remove from heat and let rest for 2 minutes to allow flavors to meld.
10. Garnish with chopped fresh parsley before serving.

Nothing beats the creamy, tender texture of this cabbage with its rich garlic and parmesan flavor. The cabbage maintains just enough bite to keep things interesting while soaking up all that delicious cream sauce. Try serving it alongside grilled chicken or pork chops, or even topping a baked potato for the ultimate comfort food upgrade.

Creamed Cabbage and Ham Casserole

Sometimes you just need that cozy, comforting dish that feels like a warm hug. This creamed cabbage and ham casserole is exactly that—simple, satisfying, and perfect for chilly evenings when you want something hearty without too much fuss.

Ingredients

• 1 medium head green cabbage, cored and chopped into 1-inch pieces (about 8 cups)
• 1 lb cooked ham, diced into ½-inch cubes (use leftover holiday ham if you have it)
• 2 cups heavy cream (for extra richness, or substitute half-and-half for lighter version)
• 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
• ½ cup panko breadcrumbs (regular breadcrumbs work too)
• 3 tbsp unsalted butter (salted butter is fine, just adjust added salt)
• 2 tbsp all-purpose flour
• 1 small yellow onion, finely diced (about ¾ cup)
• 2 cloves garlic, minced
• 1 tsp dried thyme (fresh thyme sprigs add nice flavor too)
• ½ tsp black pepper
• ¼ tsp ground nutmeg (freshly grated nutmeg has the best flavor)
• ½ tsp salt (adjust based on saltiness of your ham)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the chopped cabbage to the boiling water and cook for exactly 5 minutes until slightly tender but still crisp.
4. Drain the cabbage thoroughly in a colander, pressing gently to remove excess water—this prevents a watery casserole.
5. Melt 2 tablespoons of butter in a large skillet over medium heat until foamy.
6. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to make a roux.
9. Slowly pour in the heavy cream while whisking continuously to prevent lumps from forming.
10. Add the dried thyme, black pepper, nutmeg, and salt, then bring the sauce to a gentle simmer.
11. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
12. Remove the skillet from heat and stir in the shredded cheddar cheese until completely melted and smooth.
13. Combine the drained cabbage and diced ham in the prepared baking dish, spreading them evenly.
14. Pour the cheese sauce over the cabbage and ham mixture, tossing gently to coat everything evenly.
15. In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of melted butter until crumbs are moistened.
16. Sprinkle the buttered breadcrumbs evenly over the top of the casserole for a crispy topping.
17. Bake uncovered for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges.
18. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken slightly.

Zesty with a hint of nutmeg and thyme, this casserole delivers creamy comfort in every bite. The cabbage stays pleasantly tender while the crispy breadcrumb topping adds wonderful texture contrast. Try serving it alongside crusty bread to soak up every bit of that rich sauce, or top with fresh parsley for a bright finish.

Vegan Creamed Cabbage with Coconut Milk

Unexpectedly creamy and comforting, this vegan creamed cabbage will become your new go-to side dish. You’ll love how the coconut milk creates a rich, dairy-free sauce that perfectly coats the tender cabbage. It’s surprisingly simple to make and delivers big flavor with minimal effort.

Ingredients

– 1 medium head green cabbage (about 2 lbs), thinly sliced
– 1 tablespoon olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (13.5 oz) can full-fat coconut milk
– 1 teaspoon smoked paprika
– ½ teaspoon ground nutmeg
– 1 teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
– 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add all the thinly sliced cabbage to the pot, stirring to combine with the onion mixture.
5. Cook the cabbage for 8-10 minutes, stirring every 2 minutes, until it begins to wilt and reduce in volume by about half.
6. Pour in the entire can of coconut milk, making sure to scrape the thick cream from the bottom of the can.
7. Add smoked paprika, ground nutmeg, salt, and black pepper, stirring well to combine all ingredients.
8. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the cabbage is completely tender when pierced with a fork.
9. Uncover and continue cooking for another 5 minutes to allow the sauce to thicken slightly.
10. Remove from heat and stir in fresh parsley if using.

Enjoy this creamy cabbage warm from the pot. The texture becomes wonderfully silky while still maintaining a slight bite, and the coconut milk adds a subtle sweetness that balances the savory spices. Try serving it over mashed potatoes or alongside roasted chicken for a complete meal that will impress everyone at your table.

Creamed Cabbage with Crispy Breadcrumbs

Creamed cabbage might sound old-fashioned, but this version is anything but. You get tender cabbage in a creamy, savory sauce, all topped with crispy, golden breadcrumbs for the perfect crunch. It’s comfort food that feels a little fancy, without any fuss.

Ingredients

– 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream (or half-and-half for lighter version)
– 1/4 cup grated Parmesan cheese (optional, but adds depth)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg (freshly grated if possible)
– 1 cup panko breadcrumbs
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat your oven to 375°F.
2. Melt 2 tbsp butter in a large oven-safe skillet over medium heat.
3. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
5. Add the sliced cabbage to the skillet, stirring to coat it in the butter and onion mixture.
6. Cook the cabbage for 8–10 minutes, stirring occasionally, until it has wilted and reduced in volume by about half.
7. Pour in 1 cup heavy cream, then add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg.
8. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring once or twice.
9. Sprinkle 1/4 cup Parmesan cheese over the cabbage and stir until melted and combined.
10. In a small bowl, toss 1 cup panko breadcrumbs with 2 tbsp olive oil until evenly coated.
11. Spread the breadcrumb mixture evenly over the creamed cabbage in the skillet.
12. Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the breadcrumbs are golden brown and crispy.
13. Remove from the oven and let it rest for 2–3 minutes before serving.
14. Garnish with 1 tbsp chopped fresh parsley if desired.

Keep in mind that the creamy, tender cabbage pairs wonderfully with the crunchy topping. Try serving it alongside roasted chicken or pork chops for a cozy dinner, or enjoy it as a satisfying vegetarian main with a side of crusty bread to soak up every bit of that savory sauce.

Creamed Cabbage and Mushroom Medley

You know those cozy fall evenings when you want something comforting but not too heavy? This creamed cabbage and mushroom medley hits all the right notes—it’s creamy, savory, and perfect for when you need a little warmth in your bowl.

Ingredients

– 1 small head green cabbage, thinly sliced (about 6 cups)
– 8 oz cremini mushrooms, sliced (or white mushrooms)
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 tbsp olive oil
– 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
– ½ tsp salt
– ¼ tsp black pepper
– ¼ tsp nutmeg, freshly grated if possible

Instructions

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
2. Add sliced onions and cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Add sliced mushrooms and cook for 8 minutes, until they release their liquid and turn golden brown.
4. Stir in minced garlic and cook for 1 minute, until fragrant.
5. Add thinly sliced cabbage to the skillet and cook for 10 minutes, stirring occasionally, until cabbage is wilted and tender.
6. Sprinkle salt, black pepper, and thyme over the vegetable mixture, stirring to combine evenly.
7. Pour heavy cream into the skillet and bring to a gentle simmer.
8. Reduce heat to low and cook for 5 minutes, allowing the cream to thicken slightly.
9. Stir in remaining 1 tablespoon butter and grated nutmeg until fully incorporated.
10. Remove from heat and let stand for 2 minutes before serving.

Velvety cream coats each tender cabbage leaf and earthy mushroom slice, creating a dish that’s both luxurious and satisfying. Try serving it alongside roasted chicken or spooned over mashed potatoes for the ultimate comfort meal—it’s the kind of side that might just steal the spotlight.

Cheesy Creamed Cabbage Bake

Now, if you’re looking for a cozy, comforting side dish that feels like a warm hug, this cheesy creamed cabbage bake is your answer. It transforms humble cabbage into something truly special with a creamy sauce and golden cheese topping. You’ll be amazed how something so simple can taste so decadent.

Ingredients

• 1 medium head green cabbage, shredded (about 8 cups)
• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 2 cups shredded sharp cheddar cheese, divided
• ½ cup panko breadcrumbs
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F.
2. Shred the cabbage using a sharp knife or food processor until you have about 8 cups.
3. Melt the butter in a large oven-safe skillet over medium heat.
4. Add the diced onion and cook for 5 minutes until softened.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw flour taste.
7. Gradually pour in the milk while whisking continuously to prevent lumps.
8. Add the heavy cream and continue whisking until the sauce thickens, about 3-4 minutes.
9. Stir in the salt, black pepper, and nutmeg.
10. Add the shredded cabbage to the sauce and stir until well coated.
11. Cook the cabbage mixture for 8 minutes, stirring occasionally, until the cabbage has slightly wilted.
12. Remove the skillet from heat and stir in 1½ cups of the shredded cheddar cheese.
13. In a small bowl, combine the panko breadcrumbs, remaining ½ cup cheddar cheese, and olive oil.
14. Sprinkle the breadcrumb mixture evenly over the cabbage in the skillet.
15. Transfer the skillet to the preheated oven and bake for 25 minutes until the top is golden brown and bubbly.
16. Remove from oven and let rest for 5 minutes before serving.

Heavenly creamy with just the right amount of crunch from that golden topping, this bake delivers comfort in every bite. The cabbage becomes tender but still has a pleasant texture against the rich cheese sauce. Try serving it alongside roasted chicken or as the star of your meatless Monday—it’s versatile enough to shine in any meal.

Creamed Cabbage with Smoked Sausage

Unbelievably cozy and perfect for chilly evenings, this creamed cabbage with smoked sausage is the ultimate comfort food. You’ll love how the creamy sauce wraps around tender cabbage and smoky sausage in the most satisfying way. It’s one of those dishes that makes your kitchen smell amazing while being surprisingly simple to put together.

Ingredients

– 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works great)
– 1 medium head green cabbage, cored and chopped into 1-inch pieces (about 8 cups)
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 cups heavy cream
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp black pepper
– ¼ tsp salt (adjust based on sausage saltiness)
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add sliced sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned on both sides.
3. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add butter to the pot and melt over medium heat.
5. Add sliced onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add chopped cabbage to the pot and toss to coat in the butter and oil mixture.
8. Cook cabbage for 8-10 minutes, stirring every 2 minutes, until it begins to wilt and reduce in volume.
9. Sprinkle smoked paprika, black pepper, and salt over the cabbage mixture.
10. Pour in heavy cream and stir to combine all ingredients.
11. Return the browned sausage to the pot and stir into the cabbage-cream mixture.
12. Reduce heat to low and simmer uncovered for 15-18 minutes, stirring occasionally, until cream has thickened and cabbage is tender but still has some bite.
13. Remove from heat and stir in half of the chopped parsley.
14. Transfer to serving bowls and garnish with remaining parsley. The cabbage should be tender-crisp while the creamy sauce clings beautifully to every bite. Serve it over mashed potatoes for the ultimate comfort meal, or enjoy it as-is with crusty bread to soak up every last drop of that smoky cream sauce.

Herbed Creamed Cabbage with Thyme and Rosemary

Maybe you’re looking for a cozy, comforting side dish that feels a little fancy but is actually super simple. This herbed creamed cabbage is creamy, fragrant, and perfect for chilly evenings. You’ll love how the thyme and rosemary make it smell amazing while it cooks.

Ingredients

– 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 cup heavy cream (or half-and-half for lighter texture)
– 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
– ½ tsp fresh rosemary, finely chopped (or ¼ tsp dried rosemary)
– ¼ tsp garlic powder (or 1 fresh garlic clove, minced)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper (freshly ground preferred)
– ¼ cup grated Parmesan cheese (optional, for extra richness)

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the sliced cabbage to the skillet and stir to coat with butter.
3. Cook the cabbage for 10–12 minutes, stirring occasionally, until it softens and starts to lightly brown at the edges.
4. Sprinkle the thyme, rosemary, garlic powder, salt, and black pepper over the cabbage, stirring to distribute evenly.
5. Pour in the heavy cream and bring the mixture to a gentle simmer.
6. Reduce the heat to low and let it cook uncovered for 8–10 minutes, stirring occasionally, until the cream thickens slightly and coats the cabbage.
7. If using, stir in the Parmesan cheese until melted and combined.
8. Remove from heat and let sit for 2 minutes before serving. On your plate, this dish is wonderfully tender with a velvety cream sauce that clings to each cabbage slice. The herbs give it a warm, earthy flavor that pairs beautifully with roasted chicken or pork. Try topping it with extra black pepper or a sprinkle of fresh herbs for a bright finish.

Creamed Cabbage and Apple Slaw

Tired of the same old coleslaw? This creamed cabbage and apple slaw is the crunchy, creamy side dish you’ve been missing. It’s quick to throw together and brings a sweet-tangy twist to your table. You’ll love how the crisp apples balance the rich dressing.

Ingredients

• 4 cups shredded green cabbage (packed, about 1/2 small head)
• 1 large apple, cored and thinly sliced (use Honeycrisp or Granny Smith for crunch)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp apple cider vinegar (adds tang; white vinegar works too)
• 1 tbsp honey (or maple syrup to keep it vegan)
• 1 tsp Dijon mustard (for a subtle kick)
• 1/4 tsp celery seed (optional, but adds depth)
• Salt and black pepper (start with 1/4 tsp salt, adjust as needed)

Instructions

1. Place shredded cabbage and sliced apple in a large mixing bowl.
2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until smooth. Tip: Whisk vigorously to emulsify the dressing and prevent separation.
3. Pour the dressing over the cabbage and apple mixture.
4. Use tongs or two large spoons to toss everything until evenly coated. Tip: Toss gently to keep the apples from breaking and the cabbage crisp.
5. Season with salt and black pepper, then toss again to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Tip: Chilling allows the flavors to meld and the cabbage to soften slightly without getting soggy.
7. Give the slaw one final toss before serving.

Crunchy cabbage and sweet apples hold up beautifully in the creamy, tangy dressing. Serve it alongside grilled chicken or pile it onto pulled pork sandwiches for a refreshing contrast. It’s also fantastic as a next-day lunch—the flavors only get better.

Creamed Cabbage with Dijon Mustard Sauce

Oh my goodness, have you ever had creamed cabbage before? It’s one of those cozy, underrated side dishes that just hits the spot on a chilly evening. This version gets a tangy kick from Dijon mustard, making it anything but boring.

Ingredients

– 1 medium head green cabbage, shredded (about 6 cups)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream (or half-and-half for lighter option)
– 2 tbsp Dijon mustard (adjust for more tang)
– 1/4 tsp ground nutmeg (freshly grated if possible)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
2. Add 1 thinly sliced small yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown.
4. Add 6 cups shredded green cabbage to the skillet and toss to coat in the butter and onion mixture.
5. Cook the cabbage for 8–10 minutes, stirring every 2 minutes, until it wilts and reduces in volume by about half.
6. Pour in 1 cup heavy cream and bring to a gentle simmer over medium-low heat.
7. Whisk in 2 tbsp Dijon mustard, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
8. Simmer the mixture uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the cabbage.
9. Remove from heat and stir in 2 tbsp chopped fresh parsley.

Unbelievably creamy with a subtle crunch from the tender cabbage, this dish balances rich creaminess with the sharp, tangy punch of Dijon. Try serving it alongside roasted pork chops or spooned over mashed potatoes for the ultimate comfort food plate.

Creamed Cabbage and Leek Soup

Sometimes you just need a bowl of something warm and comforting. This creamy cabbage and leek soup hits all the right notes—it’s simple to make and feels like a cozy hug in a bowl.

Ingredients

• 1 large leek, white and light green parts only, thinly sliced (rinse well to remove grit)
• 4 cups shredded green cabbage (about 1/2 medium head)
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 4 cups vegetable broth (chicken broth works too)
• 1 cup heavy cream (or half-and-half for lighter option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (freshly grated if possible)

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and cook for 5 minutes, stirring occasionally, until softened but not browned.
3. Add the shredded cabbage to the pot and cook for 8 minutes, stirring every 2 minutes, until the cabbage has wilted significantly.
4. Pour in the vegetable broth and bring to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 20 minutes until the cabbage is very tender.
6. Stir in the heavy cream, salt, black pepper, and nutmeg.
7. Heat the soup for 3 more minutes over low heat, stirring constantly—do not let it boil once cream is added.
8. Remove from heat and let sit for 5 minutes before serving.

With its velvety texture and subtle sweetness from the leeks, this soup feels both elegant and homey. Try topping it with crispy fried onions or serving alongside crusty bread for dipping—the creamy broth practically demands it.

Creamed Cabbage with Toasted Almonds

Picture this: you’re craving something cozy but want to skip the heavy cream sauces. This creamed cabbage hits all the comfort notes while keeping things fresh and light. The toasted almonds add the perfect crunch to balance it all out.

Ingredients

• 1 medium head green cabbage, thinly sliced (about 8 cups)
• 1/2 cup sliced almonds
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg, freshly grated if possible
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F.
2. Spread the sliced almonds in a single layer on a baking sheet.
3. Toast almonds in the oven for 5-7 minutes until golden brown and fragrant.
4. Remove almonds from oven and set aside to cool.
5. Melt butter in a large skillet over medium heat.
6. Add sliced onion and cook for 4-5 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Add thinly sliced cabbage to the skillet.
9. Sprinkle salt, pepper, and nutmeg over the cabbage.
10. Cook cabbage for 8-10 minutes, stirring occasionally, until wilted but still slightly crisp.
11. Pour heavy cream over the cabbage mixture.
12. Reduce heat to low and simmer for 3-4 minutes until cream thickens slightly.
13. Stir in half of the toasted almonds.
14. Transfer the creamed cabbage to a serving dish.
15. Sprinkle remaining toasted almonds and fresh parsley over the top.

Zesty cabbage meets rich cream in this surprisingly elegant side. The almonds stay wonderfully crunchy against the tender cabbage, creating a texture contrast that’s pure magic. Try serving it alongside roasted chicken or spooned over mashed potatoes for the ultimate comfort meal.

Creamed Cabbage and Chicken Skillet

Ever have one of those nights where you just want something cozy and comforting without a ton of fuss? This creamed cabbage and chicken skillet is exactly that kind of meal. It comes together in one pan and feels like a warm hug in a bowl.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or use chicken breast if you prefer)
• 1 tbsp olive oil (or any neutral oil)
• 1 small head green cabbage, cored and thinly sliced (about 6 cups)
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp paprika
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound of cubed chicken thighs to the hot skillet in a single layer, seasoning with salt and black pepper.
3. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F).
4. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving any drippings in the skillet.
5. Add the sliced onion to the same skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant (tip: don’t let the garlic burn or it will turn bitter).
7. Add the thinly sliced cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until wilted and slightly tender.
8. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, then sprinkle in 1 teaspoon of paprika and 1/2 teaspoon of dried thyme.
9. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly (tip: the sauce will continue to thicken as it cools).
10. Return the cooked chicken to the skillet and stir to combine with the creamed cabbage mixture.
11. Simmer for 2-3 more minutes until the chicken is heated through and the flavors have melded.
12. Remove from heat and garnish with chopped fresh parsley if desired (tip: fresh herbs add a bright finish to rich dishes).

Finally, dig into this creamy, comforting skillet meal where the cabbage becomes tender but still has a slight bite. The chicken stays juicy while soaking up that rich, lightly spiced cream sauce. For a complete meal, serve it over mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce.

Summary

Luscious creamed cabbage awaits in these 18 comforting recipes! Whether you’re craving classic comfort or modern twists, this collection offers something for every home cook. We’d love to hear which recipes become your family favorites—leave a comment below and share your delicious discoveries on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.