20 Creamy Creamed Cabbage Delicious Recipes

Craving cozy, creamy comfort? Look no further than these 20 Creamy Creamed Cabbage Recipes—your new go-to for rich, velvety sides and mains. Whether you’re whipping up a quick weeknight dinner or celebrating seasonal flavors, cabbage gets a decadent upgrade in every dish. From classic stovetop favorites to modern twists, these recipes will have you reaching for seconds. Ready to dig in? Let’s get cooking!

Classic Creamed Cabbage with Butter

This old-school side dish turns humble cabbage into something rich, comforting, and downright irresistible—thanks to a creamy butter sauce that clings to every tender bite.

Ingredients

• 1 small green cabbage (about 2 lbs), cored and thinly sliced
• 4 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3/4 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg

Instructions

1. Melt 4 tbsp unsalted butter in a large Dutch oven or deep skillet over medium heat. Add 1 small yellow onion and cook for 4–5 minutes, stirring occasionally, until softened.
2. Add the sliced cabbage and toss to coat in the butter. Cover and cook for 12–15 minutes, stirring occasionally, until the cabbage is wilted and lightly golden at the edges.
3. Pour in 3/4 cup heavy cream, sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp ground nutmeg. Stir well and simmer uncovered for 5–7 minutes, until the cream thickens slightly and clings to the cabbage.

The magic here? The nutmeg adds a whisper of warmth that balances the cabbage’s natural sweetness, while the cream turns silky without overwhelming.

Tip: For extra depth, swap half the cream with whole milk and finish with a squeeze of lemon juice.

Garlic Parmesan Creamed Cabbage

This cozy, creamy cabbage dish is like a hug in a bowl—rich, garlicky, and just cheesy enough to make it irresistible.

Ingredients:

• 1 small head green cabbage, thinly sliced (about 6 cups)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
2. Add the sliced cabbage and cook for 8–10 minutes, stirring occasionally, until wilted and lightly golden.
3. Pour in 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 5 minutes, stirring frequently, until the cream thickens slightly.
4. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.

The magic here? The cabbage stays tender-crisp while soaking up all that garlic-Parmesan goodness—no mushy veggies here!

Tip: For extra depth, swap half the Parmesan with sharp cheddar or a pinch of nutmeg.

Bacon and Creamed Cabbage Casserole

This cozy casserole turns humble cabbage into a rich, smoky side dish—perfect for chilly nights when you crave comfort with a crispy bacon twist.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small head green cabbage, cored and thinly sliced (about 6 cups)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, cook chopped bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
2. Add onion and garlic to the skillet; sauté for 3 minutes until softened. Stir in cabbage and cook for 10 minutes, stirring occasionally, until wilted.
3. Pour in heavy cream, Dijon mustard, smoked paprika, salt, and black pepper. Simmer for 5 minutes until slightly thickened. Remove from heat and fold in half the cooked bacon and all the cheddar cheese.
4. Transfer mixture to a greased 9×13-inch baking dish. Top with panko and remaining bacon. Bake for 20 minutes until bubbly and golden.

The magic here? The cabbage stays tender-crisp beneath its creamy blanket, while the bacon adds crunch to every bite.

Tip: For extra browning, broil the casserole for 1–2 minutes at the end—just watch closely!

Cheesy Creamed Cabbage Bake

This cozy bake transforms humble cabbage into a creamy, cheesy delight—perfect for when you crave comfort food with a veggie-packed twist.

Ingredients:

• 1 medium green cabbage, cored and thinly sliced (about 6 cups)
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt 3 tbsp butter in a large skillet over medium heat. Add onion and cook until soft, 5 minutes. Stir in garlic and cook 30 seconds.
3. Sprinkle 1/4 cup flour over the onions; whisk to combine. Gradually pour in 2 cups milk, whisking constantly until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Simmer 3–4 minutes until thickened.
4. Remove from heat. Fold in cabbage and 1 cup cheddar cheese until coated. Transfer to the baking dish.
5. Top with remaining 1/2 cup cheddar, 1/2 cup Parmesan, and 1/2 cup panko. Bake 25–30 minutes until bubbly and golden.

The magic here? The cabbage stays tender-crisp beneath its blanket of smoky, cheesy sauce—no mushy veggies here!

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on top.

Herbed Creamed Cabbage with Thyme

This cozy, creamy cabbage dish is like a warm hug—silky, fragrant, and packed with fresh herb flavor.

Ingredients:

• 1 small green cabbage (about 2 lbs), thinly sliced
• 3 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• ½ cup grated Parmesan cheese

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 1 small yellow onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add 2 garlic cloves and cook for 30 seconds until fragrant. Stir in the thinly sliced cabbage and cook for 8–10 minutes, until wilted but still slightly crisp.
3. Pour in 1 cup heavy cream, then add 1 tbsp fresh thyme, 1 tsp kosher salt, ½ tsp black pepper, and ¼ tsp nutmeg. Simmer for 5 minutes, stirring occasionally, until the cream thickens slightly.
4. Remove from heat and stir in ½ cup Parmesan cheese until melted. Taste and adjust seasoning if needed.

The nutmeg and thyme add a subtle warmth that makes this humble veggie feel downright luxurious. Serve it alongside roast chicken or piled onto crusty bread for a quick, comforting side.

Tip: For extra depth, swap half the heavy cream with whole milk and a splash of white wine.

Spicy Creamed Cabbage with Chili Flakes

This cozy, slightly fiery twist on creamed cabbage is the ultimate comfort side—ready in under 30 minutes and packed with bold flavor.

Ingredients:

• 1 medium green cabbage, thinly sliced (about 6 cups)
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp red chili flakes (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add the thinly sliced cabbage and sauté for 8–10 minutes, stirring occasionally, until wilted and lightly golden at the edges.
2. Pour in 1/2 cup heavy cream, then sprinkle with 1 tsp red chili flakes, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir well to coat.
3. Reduce heat to low and simmer for 5–7 minutes, until the cream thickens slightly and clings to the cabbage. Taste and adjust seasoning if needed.
4. Garnish with 1 tbsp fresh parsley and serve warm.

The magic here? The cabbage stays tender-crisp while soaking up the creamy, spicy sauce—no mushy veggies in sight.

Tip: For extra depth, swap half the butter for bacon drippings and top with crispy bacon bits.

Creamed Cabbage and Carrot Medley

This cozy, creamy side dish turns humble cabbage and carrots into something irresistibly rich—perfect for spooning over mashed potatoes or serving alongside roasted meats.

Ingredients:

• 1 small green cabbage, thinly sliced (about 6 cups)
• 2 large carrots, peeled and julienned
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 1 small yellow onion and cook for 4–5 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add the sliced cabbage and julienned carrots to the skillet. Cook for 8–10 minutes, stirring occasionally, until vegetables are slightly tender but still crisp.
3. Pour in 1 cup heavy cream, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg. Stir well, reduce heat to low, and simmer for 5–7 minutes until the cream thickens slightly and coats the vegetables.
4. Remove from heat and garnish with 1 tbsp chopped fresh parsley. Taste and adjust salt if needed.

The nutmeg adds a subtle warmth that balances the sweet cabbage and carrots, while the cream creates a luscious texture without feeling heavy.

Tip: For extra depth, swap half the heavy cream with whole milk and a splash of chicken broth.

Smoked Sausage Creamed Cabbage Skillet

This hearty one-pan wonder combines smoky sausage with tender cabbage in a rich, creamy sauce—comfort food at its simplest and tastiest.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage, sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 4 cups shredded green cabbage (about ½ small head)
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup heavy cream
• ¼ cup chicken broth
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced smoked sausage and cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, add onion and cook for 3 minutes until softened. Stir in cabbage, 2 cloves minced garlic, 1 tsp Dijon mustard, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 5 minutes, stirring occasionally, until cabbage wilts.
3. Pour in ½ cup heavy cream and ¼ cup chicken broth, scraping up any browned bits. Return sausage to the skillet and simmer for 4–5 minutes until the sauce thickens slightly.
4. Garnish with 1 tbsp parsley and serve warm.

The magic here? The cabbage soaks up the smoky cream sauce without turning mushy, keeping just enough crunch to balance the richness.

Tip: Swap in kielbasa or andouille for a different flavor twist!

Creamed Cabbage with Crispy Onions

This cozy side dish transforms humble cabbage into something rich and comforting, topped with golden, crunchy onions for the perfect contrast.

Ingredients:

• 1 medium green cabbage (about 2 lbs), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp unsalted butter, divided
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus extra for onions
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Crisp the onions: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 12–15 minutes until deeply golden and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
2. Cook the cabbage: In the same skillet, melt remaining 2 tbsp butter over medium heat. Add the cabbage and cook, stirring occasionally, for 8–10 minutes until slightly softened.
3. Make the sauce: Sprinkle flour, garlic powder, 1/2 tsp salt, and pepper over the cabbage. Stir to coat, then gradually pour in milk while stirring. Simmer for 3–4 minutes until thickened.
4. Finish: Top with crispy onions and serve warm.

The magic here is in the textures—silky, creamy cabbage meets those irresistible crispy onions in every bite.

Tip: For extra crunch, try frying the onions in batches so they crisp evenly without steaming.

Vegan Creamed Cabbage with Coconut Milk

This cozy, dairy-free twist on creamed cabbage is rich, subtly sweet, and ready in under 30 minutes—perfect for weeknights when you crave comfort without the fuss.

Ingredients

• 1 small green cabbage (about 1 lb), thinly sliced
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup full-fat coconut milk
• 1 tbsp lemon juice
• 1 tbsp maple syrup

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 garlic cloves and sauté for 30 seconds until fragrant.
2. Add the cabbage, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until the cabbage wilts and edges turn golden.
3. Pour in 1 cup coconut milk, 1 tbsp lemon juice, and 1 tbsp maple syrup. Simmer for 5 minutes, stirring gently, until the sauce thickens slightly and coats the cabbage.

The magic here? Coconut milk adds a luscious creaminess while letting the cabbage’s natural sweetness shine—no heavy dairy required.

Tip: For extra crunch, top with toasted coconut flakes or chopped peanuts just before serving.

Creamed Cabbage and Potato Gratin

This cozy gratin layers tender cabbage and potatoes in a rich, creamy sauce for a side dish that feels indulgent yet comforting.

Ingredients:

• 1 small green cabbage (about 1.5 lbs), thinly sliced
• 1.5 lbs Yukon Gold potatoes, thinly sliced
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 cups heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
2. Melt 3 tbsp butter in a large skillet over medium heat. Add onion and cook until soft, 5 minutes. Stir in garlic and cook 1 minute.
3. Add cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 8 minutes. Remove from heat.
4. Layer half the potatoes in the baking dish, followed by half the cabbage mixture. Repeat layers.
5. In a bowl, whisk together heavy cream, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp nutmeg. Pour evenly over the layers. Sprinkle with Gruyère.
6. Cover with foil and bake 40 minutes. Uncover and bake 20 more minutes until bubbly and golden.

The nutmeg and Gruyère add a subtle warmth that makes this gratin feel extra special—perfect for Sunday dinners or holiday tables.

Tip: For extra crispiness, broil for 2–3 minutes at the end (watch closely!).

Southern-Style Creamed Cabbage

This rich, velvety creamed cabbage is comfort food at its finest—tender cabbage smothered in a creamy, lightly spiced sauce that’ll have everyone asking for seconds.

Ingredients:

• 1 medium head green cabbage, cored and chopped into 1-inch pieces
• 4 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt (plus more to taste)
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Melt 4 tbsp unsalted butter in a large Dutch oven or deep skillet over medium heat. Add 1 small yellow onion and cook for 4–5 minutes until translucent. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add the chopped cabbage and toss to coat in the butter. Cook for 8–10 minutes, stirring occasionally, until slightly wilted.
3. Pour in 1 cup heavy cream and 1/2 cup broth, then sprinkle with 1 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp salt, and 1/4 tsp cayenne pepper (if using). Stir well, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, until the cabbage is tender and the sauce thickens slightly.
4. Taste and adjust salt if needed. Serve warm.

The magic here is in the balance—creamy but not heavy, with just a whisper of heat from the cayenne to keep things interesting. It’s the kind of side dish that steals the spotlight.

Tip: For extra depth, swap the smoked paprika with 1/2 tsp mustard powder and a pinch of nutmeg.

Creamed Cabbage with Ham and Peas

This cozy, one-pan dish turns humble cabbage into a creamy, savory delight—perfect for using up leftover ham!

Ingredients:

• 1 small green cabbage, thinly sliced (about 6 cups)
• 1 cup diced cooked ham
• 1 cup frozen peas, thawed
• 3 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Melt butter in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add cabbage and cook for 8–10 minutes, stirring occasionally, until wilted and lightly golden.
3. Pour in heavy cream, then stir in ham, peas, salt, pepper, and nutmeg. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Garnish with parsley (if using) and serve warm.

The nutmeg adds a subtle warmth that makes this comfort dish feel extra special—like a hug in a bowl!

Tip: For a lighter version, swap half the cream for whole milk and add a teaspoon of flour with the onions to thicken the sauce.

Lemon Dill Creamed Cabbage

This bright, creamy cabbage dish feels like a hug in a bowl—tangy lemon and fresh dill lift the richness for a side that’s anything but ordinary.

Ingredients:

• 1 small green cabbage (about 2 lbs), thinly sliced
• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 small yellow onion and cook for 5 minutes, stirring occasionally, until softened. Stir in 2 garlic cloves and cook for 30 seconds until fragrant.
2. Add the sliced cabbage and 1/2 tsp salt. Cook for 10–12 minutes, stirring occasionally, until the cabbage is wilted and lightly golden at the edges.
3. Pour in 1 cup heavy cream, 1 tbsp lemon juice, and 1 tsp lemon zest. Simmer for 5 minutes, stirring often, until the cream thickens slightly and coats the cabbage.
4. Remove from heat and stir in 2 tbsp fresh dill and 1/4 tsp black pepper. Taste and adjust seasoning if needed.

The magic here? The cream mellows the cabbage’s bite while the lemon-dill duo keeps it fresh—perfect alongside roasted chicken or flaky fish.

Tip: For extra texture, top with toasted breadcrumbs or crispy fried shallots just before serving.

Creamed Cabbage and Mushroom Stir-Fry

This cozy stir-fry turns humble cabbage and mushrooms into a creamy, savory side that’s ready in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 4 cups shredded green cabbage
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add onion and sauté for 3 minutes until softened.
2. Add mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices and turn golden.
3. Stir in cabbage and 2 minced garlic cloves; cook for 4 minutes until cabbage wilts slightly.
4. Pour in 1/2 cup heavy cream, 1 tbsp soy sauce, and 1/2 tsp smoked paprika. Simmer for 3–4 minutes, stirring often, until the sauce thickens and coats the vegetables. Season with salt and black pepper to taste.
5. Garnish with 1 tbsp parsley and serve warm.

The smoky paprika and cream create a rich, velvety sauce that clings to every bite—no one will guess how simple it is!

Tip: For extra depth, swap cremini mushrooms for shiitakes or add a splash of Worcestershire sauce with the cream.

Creamed Cabbage with Gruyere Cheese

This cozy, cheesy side dish turns humble cabbage into a rich, comforting delight—perfect for chilly nights or holiday tables.

Ingredients:

• 1 small head green cabbage, thinly sliced (about 6 cups)
• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyere cheese, divided

Instructions:

1. Melt butter in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
2. Add cabbage to the skillet and cook for 8–10 minutes, stirring occasionally, until wilted and lightly golden.
3. Pour in heavy cream, then stir in salt, pepper, and nutmeg. Simmer for 5 minutes until slightly thickened.
4. Remove from heat and stir in 3/4 cup Gruyere cheese until melted. Transfer to a baking dish and top with remaining 1/4 cup cheese.
5. Broil on high for 2–3 minutes until bubbly and golden. Serve warm.

The nutty Gruyere melts into a velvety sauce that clings to every tender strand of cabbage—elevating it from simple to spectacular.

Tip: For extra crunch, sprinkle buttered breadcrumbs over the cheese before broiling.

Creamed Cabbage and Kielbasa Soup

This cozy, creamy soup blends tender cabbage with smoky kielbasa for a hearty bowl that’s ready in under an hour—comfort food at its simplest.

Ingredients:

• 1 tbsp olive oil
• 1 lb kielbasa sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add kielbasa and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, add onion and cook for 3 minutes until softened. Stir in garlic, 1 tsp caraway seeds, and 1 tsp smoked paprika; cook for 30 seconds until fragrant.
3. Add cabbage and cook for 5 minutes, stirring often, until slightly wilted. Pour in 4 cups chicken broth, scraping up any browned bits. Bring to a simmer and cook for 15 minutes.
4. Reduce heat to low. Stir in 1 cup heavy cream, ½ tsp salt, and ¼ tsp black pepper. Return kielbasa to the pot and heat through for 5 minutes.
5. Ladle into bowls and garnish with fresh parsley.

The caraway seeds add a subtle earthy note that balances the richness of the cream—making this soup taste like it simmered all day, even though it’s weeknight-friendly.

Tip: For extra depth, deglaze the pot with a splash of white wine after browning the kielbasa.

Creamed Cabbage with Caramelized Apples

This cozy side dish brings together tender cabbage and sweet, golden apples in a creamy sauce—comfort food with a hint of elegance.

Ingredients:

• 1 small head green cabbage, thinly sliced (about 6 cups)
• 2 medium apples (such as Honeycrisp), peeled and thinly sliced
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp brown sugar
• 1/2 tsp apple cider vinegar

Instructions:

1. In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the cabbage, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 10 minutes, stirring occasionally, until cabbage is wilted but still slightly crisp.
3. Push the cabbage to one side of the skillet. Add the remaining 1 tbsp butter and 1 tbsp brown sugar to the empty space. Once melted, add the apples and cook for 4–5 minutes, stirring occasionally, until caramelized and tender.
4. Pour in the heavy cream and apple cider vinegar, stirring to combine everything. Simmer for 3–4 minutes until the sauce thickens slightly. Taste and adjust salt if needed.

The magic here is in the contrast—silky cabbage meets sweet, sticky apples, all tied together with a rich, lightly tangy cream sauce.

Tip: For extra depth, swap the brown sugar with maple syrup and finish with a sprinkle of toasted walnuts.

Creamed Cabbage and Cornbread Casserole

This cozy casserole combines tender cabbage in a creamy sauce with golden cornbread topping—comfort food at its simplest and most satisfying.

Ingredients

• 1 small head green cabbage, thinly sliced (about 6 cups)
• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on box, typically milk and egg)

Instructions

1. Preheat oven to 375°F. Melt butter in a large skillet over medium heat. Add onion and cook for 3 minutes until soft, then stir in garlic for 30 seconds.
2. Add cabbage and cook for 8 minutes, stirring occasionally, until slightly wilted. Pour in heavy cream, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp smoked paprika. Simmer for 5 minutes until slightly thickened.
3. Transfer cabbage mixture to a greased 9×13-inch baking dish. Prepare cornbread mix according to package instructions, then spread batter evenly over the cabbage.
4. Bake at 375°F for 20–25 minutes until cornbread is golden and a toothpick inserted comes out clean.

The magic here? The cornbread soaks up just enough cream to stay fluffy while the cabbage stays silky beneath—no soggy bottoms!

Tip: For extra texture, sprinkle shredded cheddar over the cornbread batter before baking.

Creamed Cabbage with Toasted Almonds

This cozy, nutty twist on creamed cabbage turns a humble veggie into a rich, satisfying side dish with just the right amount of crunch.

Ingredients:

• 1 small green cabbage (about 1.5 lbs), thinly sliced
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/3 cup sliced almonds, toasted

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 1 small yellow onion and cook for 4–5 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add the sliced cabbage and toss to coat. Cook for 8–10 minutes, stirring occasionally, until wilted but still slightly crisp.
3. Pour in 1 cup heavy cream, then stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Simmer for 5–6 minutes until the cream thickens slightly.
4. Remove from heat and sprinkle with 1/3 cup toasted almonds just before serving.

The toasted almonds add a buttery crunch that plays perfectly against the silky cream—no one will call cabbage boring after this!

Tip: Toast the almonds in a dry skillet over medium-low heat for 3–4 minutes, shaking often, until golden and fragrant.

Conclusion

With 20 rich and comforting creamed cabbage recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or a fresh twist, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these creamy creations too. Happy cooking!