Creamed Cabbage Recipe





As I cooked this creamed cabbage recipe yesterday as my vegetable side dish, thought I would add it to my easy vegetable recipes.

For some reason, cooking cabbage on a rainy day is somehow satisfying to me. I served it along with pan fried boneless pork loin chops (home sliced from the deep freezer) and boiled potatoes for a very satisfying meal. But a boiled cabbage recipe is also very good if served along with smoked sausages.

Here is my easy way to cook cabbage.

4 cups of finely sliced cabbage should make 2-3 servings.



Ingredients:

  • 4-5 cups finely sliced cabbage (1/2 small head)
  • 3 tbsp. butter or margarine
  • 1/2 cup onions, chopped
  • 1/2 tsp. caraway seeds
  • 1/2 tsp. salt
  • 1/4-1/2 cup water
  • 1 tsp. cornstarch mixed with 1 tbsp. water
  • 2 tbsp. sweet cream or half and half, optional

Method:

  • Wash 1/2 head cabbage, cut in half lengthwise, remove core.
  • Cut across each half and slice finely with a sharp knife OR use an electric slicer attachment on your food processor.
  • In a medium pot melt butter or margarine over medium heat.
  • Add chopped onions and cook until transparent.
  • Add sliced cabbage and stir until coated.
  • Add a little water so cabbage will not burn.
  • Add caraway seeds and salt, stir in.
  • Cover pot with lid and simmer cabbage for about 45 minutes, stirring occasionally.
  • Stir in the cornstarch and water to bind cabbage.
  • Boil until thickened.
  • Add 2 tbsp. cream, optional.
  • Adjust seasoning.
  • Ready to serve



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