Creamed cabbage might not sound exciting — until you taste it. Tender green cabbage, crisp bacon, and a light creamy finish come together in a savory, comforting side dish that feels both simple and special. It’s proof that even the most underrated vegetables can shine.
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Table of Contents
For more humble but delicious cabbage recipes, check out my Air Fryer Cabbage and Roasted Cabbage and Cauliflower Salad.
At A Glance: Creamed Cabbage
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total time: 35 minutes
- Makes: 6 servings
- Nutrition (per serving): 160 calories, 12g fat, 6g protein, 4g fiber, 10g carbs
- What it Tastes Like: Savory, silky, and lightly smoky with crisp bacon and a creamy, comforting finish.
- Why You'll Love It: It transforms humble cabbage into a craveable, cozy side dish that’s simple but impressive.
- Difficulty Level: Easy — just sauté, simmer, and stir.
Creamed cabbage might not sound exciting — until you taste it.
Around here, we love turning underrated vegetables into something craveable (hello, Honey Roasted Rainbow Carrots and Air Fryer Green Beans). And this easy creamed cabbage recipe? It might just become your new favorite way to cook a head of cabbage.
Tender green cabbage slowly braised with savory bacon and finished with a splash of cream transforms this humble vegetable into something silky, rich, and deeply comforting. It’s one of those cabbage side dishes that quietly steal the spotlight.
If you’re loving cozy, flavor-packed vegetable side dishes lately, don’t miss my Roasted Brussels Sprouts and Sweet Potatoes, Cheesy Asparagus Tarts, Air Fryer Zucchini, and Roasted Broccoli.
Important Ingredients and Substitutions
Green Cabbage — A medium head of green cabbage works best for this creamed cabbage recipe because it softens beautifully while holding its texture. Slice it thinly for the most tender result. Red cabbage can be substituted, but it will change the dish's color and flavor (albeit slightly).
Bacon — Adds savory depth and a subtle smokiness that builds the foundation of flavor. Uncured bacon is ideal, but regular bacon works just as well. Cubed pancetta can be substituted for a slightly more delicate, less smoky flavor.
Low-Sodium Chicken Broth — Used to gently braise the cabbage and layer in flavor as it simmers. Using low-sodium broth allows you to control the salt level. Vegetable broth works well if you prefer a lighter or vegetarian base (also omit the bacon in that case).
Half & Half — Finishes the dish with a light creamy sauce without making it overly heavy. In a pinch, you can substitute 2–3 tablespoons of heavy cream. For a slightly lighter option, whole milk can work, though the sauce will be less rich.
Recipe Variations
Once you’ve made this once, it’s easy to start riffing on it. Creamed cabbage is incredibly adaptable — and just a few small tweaks can completely change the flavor profile.
- Garlic — Add 2–3 minced garlic cloves when sautéing the cabbage for a deeper, more aromatic flavor.
- Parmesan — Stir in ¼ cup freshly grated parmesan at the end for a slightly thicker, creamier, ultra-savory finish. The cheese melts into the creamy sauce, adding a subtle nutty depth.
- Vegetarian Creamed Cabbage — Omit the bacon, sauté the cabbage in butter or olive oil instead, and use vegetable broth in place of chicken broth.
- Sausage & Cabbage Skillet — Add browned, crumbled Italian sausage to make this a heartier side (or a light main dish), perfectly cozy for colder days.
How to Make Creamed Cabbage
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat a large skillet over medium heat. Add the olive oil and chopped bacon and cook for 3–4 minutes, stirring occasionally, until the bacon is golden and begins to crisp.
Step 2: Add the thinly sliced green cabbage and salt to the pan. Cook over medium heat for about 8 minutes, stirring occasionally, until the cabbage softens.
Step 3: Continue cooking for 10–12 minutes, adding the chicken broth in ¼–⅓ cup increments as needed to keep the pan moist.
Step 4: Reduce the heat to low and stir in the half-and-half and freshly cracked black pepper. Simmer gently for 1–2 minutes, just until the creamy sauce lightly thickens and coats the cabbage.
Step 5: Taste and adjust seasoning if needed. Serve warm.
Chelsea's Recipe Pro-Tips
- Slice the Cabbage Thinly. Thin, even slices cook down more smoothly and create a tender, silky texture. Thicker pieces can stay firm and won’t absorb the creamy sauce as evenly.
- Let the Cabbage Release Its Moisture First. Cabbage naturally releases water as it cooks, so give it time before adding too much broth. This prevents the dish from becoming watery.
- Add the Broth Gradually. Pouring the broth in small increments allows the cabbage to braise and absorb flavor instead of simply steaming in excess liquid.
- Lower the Heat Before Adding Cream. Reducing the heat helps prevent the dairy from separating or scorching, keeping the sauce smooth and cohesive.
- Don’t Overcook After Adding the Cream. A short simmer is all you need to thicken the sauce. Cooking too long can thin the texture and mute the flavor.
Storage Directions
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. They do not freeze well because the cream may separate, affecting the texture when thawed.
Serving Suggestions
This creamed cabbage pairs beautifully with simple, protein-forward mains like my Citrus Herb Pork Tenderloin, Marinated Flat Iron Steak, and Honey Garlic Lemon Pepper Chicken Thighs.
It’s also delicious alongside roast chicken, baked ham, or meatloaf, and makes a cozy addition to holiday dinners or Sunday meals. For a heartier plate, serve it with roasted potatoes or buttered egg noodles to soak up the creamy sauce.
Creamed Cabbage Recipe FAQs
Yes. You can make it up to 1–2 days in advance and reheat gently on the stovetop over low heat. Add a splash of broth, milk, or half-and-half if the sauce thickens too much.
Absolutely. Simply sauté the cabbage in olive oil or butter and use vegetable broth instead of chicken broth for a vegetarian version.
Cabbage releases a lot of natural moisture as it cooks. Be sure to let that liquid evaporate before adding too much broth, and heat briefly after adding the cream to allow the sauce to thicken.
You can, but the color and flavor will change. Red cabbage has a slightly earthier taste and will turn the dish a purplish hue once the cream is added.
Not really. Because it contains dairy, the sauce can separate and become grainy when thawed. It’s best enjoyed fresh or within a few days from the fridge.
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Recipe Card
Creamed Cabbage
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped bacon preferably uncured
- 1 medium head cabbage cored & sliced thinly (about 9-10 cups)
- ½ teaspoon salt
- 1 cup low-sodium chicken broth
- ¼ cup half & half
- cracked black pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the olive oil and chopped bacon. Cook for 3–4 minutes, stirring frequently, until the bacon is lightly crisp and golden.
- Add the sliced cabbage and salt to the pan. Cook over medium heat for about 8 minutes, stirring occasionally, until the cabbage softens and its released moisture begins to evaporate.
- Continue cooking for 10–12 minutes, adding the chicken broth in ¼–⅓ cup increments whenever the pan looks dry. Stir occasionally and allow the cabbage to gently simmer until tender.
- Reduce the heat to low. Stir in the half & half and freshly cracked black pepper. Simmer gently for 1–2 minutes, just until the cream lightly thickens and coats the cabbage.
- Taste and adjust seasoning if needed. Serve warm.
Notes
Recipe Pro-Tips
- Stir frequently as the cabbage braises. This ensures even cooking and prevents the bacon and cabbage from sticking or browning too deeply.
- Add broth gradually as the pan dries out. Braising in increments builds flavor while keeping the cabbage tender and silky rather than watery.
- Turn the heat to low before adding the cream. Adding dairy over high heat can cause it to scald or separate, which affects both flavor and texture.
