Baked Creamed Cabbage

Prep Time
Cook Time
Ready In

"I love cooked vegetables, hubby loves fresh...that reminds me of a nursey rhyme! Anyway, this is a wonderful dish for family or company. You can make it ahead and bake right before dinner. Adapted from Marie at fooddotcom."

Original recipe yields 8 servings


  • Serving Size: 1 (208.2 g)
  • Calories 145.3
  • Total Fat - 8.2 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 22 mg
  • Sodium - 582.5 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.7 g
  • Protein - 4.2 g
  • Calcium - 124 mg
  • Iron - 0.7 mg
  • Vitamin C - 43 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 degrees and grease a 1 1/2 quart casserole dish.

Step 2

Bring water to a boil in saucepan with salt. Place cabbage in boiling water and cook for 9 minutes. Remove cabbage and drain well. Place in dish.

Step 3

Meanwhile, saute onion in butter over medium heat until translucent. Add flour to onions, cooking a few minutes until flour turns golden.

Step 4

Whisk in milk, a little at a time, stirring as you go, until sauce thickens. You may need to turn heat up to medium-high for this step.

Step 5

Remove from heat and stir in seasonings. Taste and adjust seasonings. Pour over cabbage and sprinkle with breadcrumbs. Bake for 15 minutes or until crumbs are brown.

Tips & Variations

No special items needed.



We liked this a lot. My cabbage head seemed smaller-than-normal to me & I wanted to "lighten up" the end-product as DH is supposed to be limiting dairy usage, so I reduced the amount of sauce by half, got "lightly creamed" & was happy w/that. I did appreciate the use of nutmeg, which I'm seeing w/newer corn & cabbage recipes. Thx for sharing this recipe w/us.

review by:
(24 Feb 2015)