Creamed Green Cabbage


Our good friend Harriet came over for dinner tonight and I always try a new recipe when she visits.  We always love her visits because she is an amazing baker and she brings her homemade cookies. Yum!

I’m trying to introduce new green vegetables into our diets and I found this recipe in the January issue of Martha Stewart Living.   I typically only cook cabbage on St. Patrick’s Day when I make a boiled dinner of corned beef, cabbage and potatoes.   I recently read an article about the health benefits of cabbage – it’s loaded with vitamins A, B, C, E, and minerals – and decided that we should try to eat more of it.

This recipe turned out to be delicious.   I loved the punch of flavor from the lemon zest.   What a great way to eat cabbage.

Guess how many of the boys tried it.   You’re right.   Zero.

Creamed Green Cabbage
From Martha Stewart Living, January 2010

Coarse salt and ground pepper
1 small head green cabbage, about 2 1/2 lbs., cored and shredded, 10 cups
3 tablespoons unsalted butter
1/4 cup flour
2 cups warm whole milk
1/4 cup plus 1 tablespoon finely grated Pecorino Romano cheese
1 tablespoon finely grated lemon zest (from 1 large lemon)

Preheat oven to 350.

Bring 1 inch salted water to a boil in Dutch oven or large pot. Add cabbage. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water using a kitchen towel.

Melt butter in medium pan. over medium heat. Stir in flour and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest.

Immediately fold cabbage into sauce. Season with salt and pepper. Spoon mixture into a shallow 6 cup casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.

Yield:  6 servings

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7 comments to Creamed Green Cabbage

  • Interesting recipe. Cheese makes anything taste better! I wonder if you could use red cabbage too? Maybe a mixture of both? What do you think?

  • Hi Michelle,

    I think a combination of red and green cabbage would be delicious. As you say, cheese does make anything taste better. The lemon zest gives it a nice kick as well.


  • Lauren

    Did you shred the cabbage with a knife or food processor?

  • I shredded the cabbage with a knife. It was very easy.

  • Looks good wanna try this recipe

  • Hi Diane,

    thanks for leaving me a comment, I love your blog and am so happy to have found it. I can’t wait to read through it! I really like cabbage and this is such an interesting way to cook it – leave it to Martha to think of this.

  • Donald and Peter

    I had never cooked with cabbage before. At first I was daunted by how many cups of shredded veggies a small head produces, but it mixed well with the sauce and came out with a subtle, comforting flavor. Our guests asked for the recipe!

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