Creamed Cabbage

creamed cabbage
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

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.

Toss the cooked cabbage with the cream mixture. Sprinkle with the parsley.