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Creamed cabbage in white serving dish.
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5 from 5 votes

Easy Creamed Cabbage

This easy creamed cabbage recipe is a rich and creamy side dish with cheese and crispy bacon bits, perfect for pairing with roast dinners or festive meals.
Course Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 293kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1 Savoy Cabbage
  • 50 g Butter
  • 6 Smoked Streaky Bacon Rashers chopped into pieces
  • 1 teaspoon Dried Thyme optional
  • 50 g Plain Flour
  • 550 ml Milk
  • 50 ml Double Cream (heavy cream)
  • 75 g Parmesan grated
  • ⅛ teaspoon Nutmeg grated
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoon Breadcrumbs
  • 2 tablespoon Parmesan grated

Instructions

  • Preheat the oven to 200 °c (180 °fan/ Gas 6).
  • Slice the cabbage leaves into large pieces (discarding any hard woody parts). Bring a pan of salted water to the boil, then cook the cabbage for 3 minutes until tender. Drain, pat dry with a piece of kitchen roll, and set aside to cool slightly.
    1 Savoy Cabbage
  • In a large saucepan, melt the butter over a medium heat then fry the bacon (and dried thyme is using) until cooked.
    50 g Butter, 6 Smoked Streaky Bacon Rashers, 1 tsp Dried Thyme
  • Add the flour and stir for 2 minutes.
    50 g Plain Flour
  • Increase the heat to high, then gradually add the milk and whisk continuously (a balloon whisk is best for this), until the sauce thickens. Take off the heat and stir in the double cream, grated Parmesan and grated nutmeg.
    550 ml Milk, 50 ml Double Cream, 75 g Parmesan, ⅛ tsp Nutmeg
  • Add the cooked cabbage into the creamy sauce, season with salt and pepper, and mix to combine.
    ¼ tsp Salt, ¼ tsp Black Pepper
  • Spoon the mixture into a large oven proof baking dish, sprinkle with breadcrumbs and some extra Parmesan, and bake in the oven for 20-25 minutes until golden and bubbling.
    2 tbsp Breadcrumbs, 2 tbsp Parmesan

Notes

Variations:
  • Add 1 teaspoon of dijon mustard to the creamy cheese sauce to boost the cheesiness of the sauce.
  • Add a handful of toasted walnuts to the breadcrumb topping for added crunch and texture.
  • Up the veggies by adding a large handful of baby spinach leaves into the hot cream sauce (the spinach leaves will wilt in the residual heat), to make creamed spinach and cabbage.
  • Make it vegetarian-friendly by omitting the bacon.
 
Storage:
The creamed cabbage dish can be assembled up to 2 days ahead of time (up to the point of baking), and stored in the fridge until ready to bake.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave until piping hot.
The recipe can also be assembled up to the point of baking, and frozen for up to 3 months. If you are freezing this dish, make sure the boiled cabbage is free of excess moisture before adding it to the creamy sauce. Defrost in the fridge before baking in the oven as directed in the recipe
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 293kcal | Carbohydrates: 25g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 383mg | Potassium: 526mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1832IU | Vitamin C: 47mg | Calcium: 252mg | Iron: 2mg
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