Creamed Cabbage

Creamed Cabbage

by 19 people

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Makes: 8 servings

Prep: 10 mins

Cook: 25 mins

  • 1 1/2 cups heavy cream
  • 1 teaspoon caraway seeds
  • 3 pounds green cabbage, cut into 1-inch strips
  • salt and pepper
  • 1 tablespoon chopped flat-leaf parsley
  1. In a large saucepan, bring the cream and caraway seeds to a boil over medium-high heat. Cook, stirring occasionally, until the mixture is reduced by about half, 8 to 10 minutes. If desired, strain the cream and discard the caraway seeds.
  2. Heat a large skillet over medium-high heat. Add half of the cabbage and 1/4 cup water; season with salt and pepper. Cook, tossing with tongs, until the cabbage is crisp-tender and the water has evaporated, about 5 minutes. Transfer to a serving bowl. Repeat with the remaining cabbage.
  3. Toss the cooked cabbage with the cream mixture. Sprinkle with the parsley.
Tip Spinach Switcheroo
  • Green cabbage costs a fraction of what spinach does, and the leaves don't shrink down as much when cooked. The baked-in-cream version really tastes like a splurge.