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 is 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 by Step Method

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.


No special items needed.

1 Reviews


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)

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