Creamed cabbage

    25 min

    Our family really enjoys this side dish with a roast when the weather gets nippy. I regard it as comfort food that's sort of healthy if you use dark green cabbage or kale.

    Cumbria, England, UK
    15 people made this

    Serves: 6 

    • Large bunch of dark green cabbage or kale, washed and sliced
    • 60g butter
    • 4 tablespoons flour
    • 350ml milk (any kind)
    • Freshly ground coarse black pepper

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Boil or steam the cabbage for 2 or 3 minutes, or until any thicker stalks have softened. Drain and squeeze out any excess water.
    2. In a suacepan, over medium heat; melt butter. Stir in flour and whisk well allowing it to cook. Add milk in batches, whisking well after each addition until it has thickened up. Season to taste with back pepper.
    3. Stir in the cooked cabbage and toss to coat it all in the sauce. Serve immediately or place in a casserole dish and keep warm in the oven.

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