Baby cabbage with cream is a simple and delicious side dish. It goes well with a variety of meals and it’s also easy to make ahead for a quick lunch or dinner later in the week.
Cabbage is an ideal food to offer as part of a balanced diet and it’s rich in nutrients that are necessary for a child’s development, particularly iron, vitamin C, fiber and calcium. It’s also a good source of manganese and magnesium, which are important for bone health.
You can find cabbage at your local supermarket or farmer’s market, but if you want to avoid preservatives, you can make it yourself. Just be sure to wash and dry it thoroughly before cooking. You’ll need a large pot to cook it in.
Step 1: Boil the cabbage (discarding any hard woody bits) in salted water until tender, about 3 minutes. Drain, pat dry with a kitchen roll and then set aside to cool slightly.
Once the cabbage is cooled, slice it into wedges. You can serve them on their own, or as a side to any dish, including roast chicken, beef rouladen, air fryer roast potatoes and slow cooker red cabbage.
How to Make It:
To make this recipe, boil a head of cabbage in salted water until tender, then remove from the heat, drain, pat dry with paper towels and then leave to cool slightly. Then reheat it in the microwave using the defrost setting or on the stove if you prefer to keep it hot.
For a gluten-free version, use vegetable stock instead of chicken stock. Alternatively, oat milk works a treat in this recipe, delivering a similar creamy texture.
When reheating on the stove, be sure to add extra salt and stir often. The cream sauce will release a lot of moisture as it cooks, so be careful not to sweat the cabbage too much.
The cabbage is best served warm, but it’s also great at room temperature or heated in the oven as a side dish. It can be made up to 2 days in advance and stored in an airtight container in the fridge.
Step 2: Mix the ingredients together for the sauce. It is very easy to overcook this dish, so don’t worry if it seems like it’s going too far, just let it simmer for a few minutes more and then you’ll have a luscious sauce that you can enjoy with your dinner!
Once you’ve made the sauce, add it to the cooled cabbage and fold in the sour cream. You can also add a few tablespoons of fresh lemon juice to the sauce, if you like.
It’s perfect for a buffet casserole!
This bacon creamed cabbage is a classic Norwegian comfort food that’s a great recipe to keep on hand for a quick meal. It’s also a great option for serving as a side with a roast dinner, air fryer roast potatoes and slow cooker pork chops.
Bacon and cream are two ingredients that everyone loves, and they go well together in this easy, family-friendly recipe. This recipe is also suitable for vegetarians and low-carb eaters.
