Creamed Cabbage
Change it up from the classic creamed spinach and serve your family creamed cabbage; a crisp, barely wilted cabbage in a creamy sauce.
Servings: 6
Ingredients
- 3 tablespoons butter divided
- 2 tablespoons all purpose flour
- 2 cups milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium head green cabbage sliced thin, about 8 cups worth
- 1 teaspoon fresh thyme and/or chopped parsley OPTIONAL
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the flour and whisk to combine. Slowly add the milk while whisking constantly. Bring to a simmer and continue stirring until thickened, about 5 minutes.
- Add the salt and pepper and stir to combine. Taste and adjust as needed. Add the cabbage and toss to coat. Cover with lid and cook for about 5 minutes.
- Stir and cover again. Cook an additional 2-5 minutes to the desired doneness. Uncover and simmer to thicken as needed, just a minute or two longer. Stir in the remaining tablespoon of butter. Sprinkle with herbs, if desired. Serve warm.
Nutrition
Calories: 146kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 491mg | Potassium: 384mg | Fiber: 4g | Sugar: 9g | Vitamin A: 455IU | Vitamin C: 55mg | Calcium: 163mg | Iron: 1mg