This easy Creamed Cabbage Recipe is full of savory flavor and it makes a delicious side dish for just about any main course!
Right before New Year’s, I shared a post with photos of a few recipes that I made but never blogged for various reasons.
In that post was a picture of Creamed Cabbage! The picture itself was not my favorite, but the dish was fantastic.
It’s one of those things you can eat every day for a week, and when it’s gone, still wish you had made a bigger batch.
I don’t blame you for bombarding me via email for the recipe.
I made it again and re-shot the pictures (I’m telling you, the last set really didn’t do the recipe justice).
And then I made it again so I could test out a grain-free version (which, I am thrilled to say, turned out delicious).
If you haven’t tried Creamed Cabbage, you are definitely in for a treat with this recipe. It’s a great way to sneak healthy cabbage into rich-tasting comfort food!
Easy Creamed Cabbage Recipe
This dish is creamy and comforting, but is also fairly light with no cream. Instead, a touch of butter adds richness and a little bit of flour is used to thicken milk.
The bulk of the dish is cabbage, which makes it hearty and healthy. Onion, garlic, and turkey bacon add depth of flavor.
Sometimes I’ll add a can of rinsed and drained white beans because they go so well with cabbage. If you do so, this recipe will serve 8 as a side dish or 4 as a main course.
Also, browned sausage is a nice switch-up for bacon.
It’s a pretty versatile dish!
Keto Creamed Cabbage Recipe
The low carb and keto friendly version of Creamed Cabbage is very easy to make!
For the keto version of this recipe, omit the milk and flour and add 1 cup heavy whipped cream. That’s it!
More Must-Try Cabbage Recipes:
- Tilapia Fish Tacos Recipe with Cabbage Slaw
- Cauliflower Rice Spring Rolls
- Cabbage Lasagna (Low Carb)
- Cheesy Scalloped Cabbage Casserole
- Crispy Roasted Cabbage Steaks
- Cabbage, Carrot, and Chicken Stir Fry
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Creamed Cabbage Recipe
- 2 tablespoons butter
- 4 slices turkey bacon chopped
- 1 medium-large onion thinly sliced into half-moons
- 1 1/2 pounds green cabbage sliced into thin shreds (about 1 small head)
- 1 large clove garlic crushed
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water plus more as needed
- 2 tablespoons all-purpose-flour
- 1 1/2 cup milk
- 1 handful fresh parsley leaves for garnish (optional)
- Heat the butter in a large deep-sided skillet over medium heat. Once melted, add the bacon and cook until crispy, about 5 to 7 minutes, stirring occasionally. Use a slotted spoon to transfer the crisped bacon to a paper towel-lined plate to drain off excess butter.
- To the same skillet, add the onion, cabbage, garlic, salt, black pepper, and water; cook (covered) until the cabbage is tender, about 15 minutes, stirring occasionally. Add a splash of water if the pan starts to get too dry.
- Add the flour and cook 1 minute, then add the milk and cook about 2 minutes more, stirring constantly. Turn off the heat and stir in the bacon.
- Transfer to a serving dish and top with the parsley, if using.
- Low Carb and Keto Version: Omit the flour and milk. Once the cabbage is tender, add 1 cup heavy whipping cream and cook until steaming (do not boil). Transfer to a serving dish and top with the parsley.
- Paleo Version: Omit the flour and milk. Once the cabbage is tender, add 1 cup canned light coconut milk (or full-fat for a richer dish) and bring to a simmer. Transfer to a serving dish and top with the parsley.
- To Make This a Full Meal for 4 People: Add 1 (16 oz/450 g) can rinsed and drained white beans when you add the milk.
This post was first published on An Edible Mosaic on February 5, 2014. I updated it with more information on September 9, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!