Creamed Cabbage

Creamed Cabbage:

I was looking for something to do with ¾ of a head of cabbage. Since everything is better with a little cream added, I googled Creamed cabbage. Up came this recipe for creamed cabbage and it was indeed suprisingly delicious, the name given to the recipe by its creator.  Also very simple and vegetarian. So many recipes for cabbage want to add ham or bacon. This recipe just lets the cabbage be the star. I did not have fresh ginger so I used ground ginger with good results. I also did not carmelize the cabbage as in the original recipe, but sautéed it until the leaves were wilted and tender.

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Creamed Cabbage

Course

Side dish

Prep Time

5 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1 head small cabbage
• 1 yellow onion, thinly sliced
• 2 Garlic cloves, minced
• 1/2 tsp. ground ginger
• 2 tbsp. butter
• ¾ cup heavy cream

Course Side dish Prep Time 5 minutes Cook Time 20 minutes Servings servings Ingredients 1 head small cabbage 1 yellow onion, thinly sliced 2 Garlic cloves, minced 1/2 tsp. ground ginger 2 tbsp. butter ¾ cup heavy cream

Instructions

1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
2. Stir in the ginger and cook for about a minute, until fragrant. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15 minutes, until the cabbage has softened.
3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

Recipe Notes

adapted from Suprisingly delicious cabbage recipe on Food 52 website

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