Description
Butter-braised cabbage with garlic cream turns a simple head of cabbage into a silky, spoonable side that works for weeknights and holidays.
Ingredients
Scale
- 1/2 large head green or savoy cabbage, cored and sliced into 1/2-inch ribbons (about 6 cups)
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 2/3 cup heavy cream
- 1 tsp Dijon mustard (optional)
- Pinch freshly grated nutmeg (optional)
- 3/4 to 1 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 2 tbsp chopped fresh chives or parsley, for serving
- 2 tbsp toasted breadcrumbs or sesame seeds, for serving (optional)
Instructions
- Prepare the cabbage by cutting it into quarters, removing the core, and slicing into 1/2-inch ribbons. Mince the garlic.
- Set a large, wide skillet or Dutch oven over medium heat. Add 3 tablespoons of butter. When it melts and begins to foam, stir in the garlic and cook for 30–60 seconds, just until fragrant.
- Add the sliced cabbage and 1/2 teaspoon salt to the pan. Toss to coat the cabbage in the garlic butter until it starts to wilt.
- Pour in the broth and bring the mixture to a gentle simmer. Cover, reduce the heat to medium-low, and cook for 12–15 minutes, stirring once or twice, until the cabbage is tender.
- Stir in the heavy cream, Dijon mustard, nutmeg, remaining salt, and pepper. Simmer uncovered for 3–5 minutes, stirring often, until the sauce thickens and clings to the cabbage.
- Turn off the heat and stir in the remaining 1 tablespoon butter. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the butter-braised cabbage with garlic cream to a serving dish. Top with chopped chives or parsley and toasted breadcrumbs or sesame seeds, if using, and serve hot.
Notes
- For a lighter version, swap half-and-half for the heavy cream and simmer until the sauce thickens slightly.
- Use vegetable broth and plant-based butter and cream to create a vegetarian or vegan twist.
- Store leftovers in an airtight container in the refrigerator for 3–5 days and reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg