Just a few simple ingredients and you can take the humble cabbage into a deliciously creamy side dish that will even convince the biggest cabbage skeptics. This Creamed Cabbage recipe is a great side dish at Christmas and it tastes far more indulgent than it actually is with our lighter swap.
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Whilst cabbage might not be the most exciting vegetable, it's a great budget friendly option. A few simple ingredients can take it from bland to a delicious side dish that goes with almost anything.
This creamy cabbage recipe is made every Sunday to go with a roast dinner, and then a double batch is made at Christmas time.
Creamed cabbage is as simple as sautéing some shredded cabbage in a little butter and then seasoning and stirring in some mustard and reduce fat creme fraiche, which is our lighter alternative to heavy cream.
Looking for some more exciting cabbage recipes? Why not try our easy Cabbage Pasta, delicious Cabbage with Cumin or our festive Slow Cooker Red Cabbage?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Cabbage - We used a Savoy cabbage as we love leafy greens. But, you could use a white cabbage for this recipe. We wouldn't recommend a red cabbage.
- Butter
- Salt and Pepper
- Creme Fraiche We used reduced fat to keep it lighter, but you could use full fat. You could use heavy cream (double cream) to make it a really indulgent cabbage side dish.
- Mustard - We used Dijon mustard, but you can use English or wholegrain instead.
Creamed Cabbage Variations
Cream - These are lots of different ways you can make this recipe for cream cabbage creamy, depending on how indulgent you want it. We used reduced fat creme fraiche, but you could also use sour creamy or even just butter and milk.
Oven baked - Once you have made this creamy cabbage recipe, you can put it in an oven dish and then top it with breadcrumbs and put it in the oven. It's a good way to keep it warm whilst you are cooking other parts of a big meal like Christmas dinner.
Bacon - Everything is better with bacon, right? Well, this creamed cabbage is no exception. Stir in some cooked chopped bacon and some fresh chopped chives. So good!
How To Make Creamed Cabbage
- Step 1: Over a low heat, melt the butter and add the cabbage.
- Step 2: Stir well and simmer on low for 10 minutes until tender.
- Step 3: Add the creme fraich, mustard, salt and pepper. Mix well to coat all of the cabbage in the creamy sauce.
What To Serve with Creamed Cabbage
Creamed cabbage is a delicious side dish for a roast dinner. We served ours with Honey Roast Ham and Slow Cooker Roast Potatoes.
However, for Christmas dinner it would go well with our Roast Turkey Breast, BEST Mashed Potatoes, Air Fryer Stuffing Balls and Air Fryer Carrots.
Dannii's Top Tips
- This is best eaten hot, as it isn't like a coleslaw creamy cabbage.
- Make this even faster by using a food processor for fast chopping/shredding.
- Add a little lemon zest before serving to lighten it up.
- A sprinkling of grated parmesan cheese on top is really good too.
- You could also add some shredded brussels sprouts to this to mix it up a bit.
- For some festive flavor, add a sprinkling of nutmeg on top before serving.
Frequently Asked Questions
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can put it in the microwave, or heat it in a frying pan with a little water to loosen it up.
No, I wouldn't recommend freezing this, because it's doesn't reheat very well after defrosting.
More Vegetable Side Dish Recipes
If you've tried this creamy cabbage recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamed Cabbage
Ingredients
- 1.2 kg (2.6 lb) Savoy cabbage - sliced
- 2 tablespoon Butter
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 300 ml (1.25 cups) Reduced fat crème fraîche
- 1 tablespoon Mustard
Instructions
- Over a low heat, melt 2 tablespoon Butter and add 1.2 kg Savoy cabbage.
- Stir well and cook on low for 10 minutes.
- Add 300 ml Reduced fat crème fraîche, 1 tablespoon Mustard, 2 pinch Sea salt and 2 pinch Ground black pepper. Mix well to coat all of the cabbage.
Recipe Tips
- This is best eaten hot, as it isn't like a coleslaw creamy cabbage.
- Make this even faster by using a food processor for fast chopping/shredding.
- Add a little lemon zest before serving to lighten it up.
- A sprinkling of grated parmesan cheese on top is really good too.
- You could also add some shredded brussels sprouts to this to mix it up a bit.
- For some festive flavor, add a sprinkling of nutmeg on top before serving.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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