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1930s Creamed Cabbage

When it comes to comfort foods cabbage is an all-time favorite for many people. It’s filling and versatile which is exactly what was needed in many households years ago. One head of cabbage could really round out a meal or make a little bit of meat into a hearty soup. And, this was especially true in the 1930s when many people had reduced grocery budgets.

This creamed cabbage recipe dates from that era and certainly feeds a crowd. Add a bit of meat or cheese or even just bread and butter and you’ve got a meal at the ready.

1930s Creamed Cabbage

There’s a bit of cream in this recipe and some onion, but otherwise there’s not much else to it. I like it with freshly-cracked black pepper to add some oomph. You could add nutmeg, white pepper, or even a pinch of cayenne if you wanted more flavor.

But, the charm of this dish lies in its simplicity: it goes with just about anything. The simple flavor of cream and cabbage come through in every single bite. The sweetness of the onions and the dairy lend a bit of sweetness to the cabbage, too, making it very yummy.

1930s Creamed Cabbage

This recipe calls for heavy cream, an ingredient that those living on farms during the Great Depression would have had in ample supply. If you want to use whole milk you can and it will still be wonderful. However, the “cream” part will be just a bit thinner.

This is a wonderful side to feed a big group, and it’s surprisingly filling and hearty for a dish with so few ingredients.

1930s Creamed Cabbage

If you love cabbage then this is a must-try recipe where it’s front and center in a most delicious way.

Serves 6-8

15m prep time

17m cook time

150 calories

5.0
Rated 5.0 out of 5
Rated by 2 reviewers

Allergens: Milk

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Ingredients
  • 3 tablespoons butter
  • 1 onion, sliced
  • I head green cabbage, shredded
  • 1 teaspoon salt
  • black pepper to taste
  • 1 1/2 cups heavy whipping cream
Preparation
  1. Melt butter in large skillet over medium heat. Add onions and cook for 3 minutes. Add cabbage and cover. Cook until wilted, about 10 minutes, stirring occasionally.
  2. Add salt, pepper, and cream and cover. Cook for another 4 minutes, but do not overcook.

Recipe adapted from Restless Chipotle.