Creamy Savory Cabbage Dish
A creamy, tangy, and slightly spicy dish featuring tender cabbage in a rich sauce, perfect as a main or side for any meal.
I first made this creamy savory cabbage dish on a rainy weeknight when I wanted something comforting, quick, and a little different from roasted potatoes. It’s a rich, tangy, slightly spicy skillet of tender cabbage folded into a cream-and-Parmesan sauce with sun-dried tomatoes for bursts of umami. If you like easy vegetable mains or want a low-effort side that feels indulgent, this is your new go-to — especially when cabbage is cheap and in season. For a different cabbage side with bold flavors, try these savory miso-butter roasted cabbage wedges alongside it.
Why you’ll love this dish
This recipe turns humble cabbage into a creamy, satisfying plate that works as a weeknight main, a comforting side for a Sunday roast, or a potluck contribution that will surprise people who think cabbage is boring. It cooks fast, uses mostly pantry herbs, and delivers layered flavors: buttery onion, garlicky warmth, rich cream cheese and Parmesan, and bright sun-dried tomato bites.
What makes it especially useful:
- Quick: about 30–35 minutes from start to plate.
- Budget-friendly: one head of cabbage stretches to four servings.
- Comforting but veggie-forward: great when you want something rich without meat.
- Flexible: easy to make vegetarian or swap to lighter dairy.
How this recipe comes together
This is a simple sauté-then-simmer method. You’ll caramelize onion, soften cabbage until some edges brown, steam briefly with broth to build flavor and moisture, then melt in cream cheese and heavy cream to make a silky sauce. Sun-dried tomatoes and dried herbs are folded in, Parmesan finishes it, and fresh parsley brightens the plate. Expect a two-stage cook: high-heat sauté for color, then low-heat melting and simmering for the sauce.
Prep and cook snapshot:
- Prep: halve and thinly slice cabbage; slice onion; mince garlic; chop sun-dried tomatoes — about 10 minutes.
- Sauté and brown: onion, garlic, cabbage — 10 minutes.
- Steam with broth, then melt in dairy and simmer until thickened — 8–10 minutes.
- Total time: ~30–35 minutes. Serves 4.
What you’ll need
- 1 head green cabbage, halved, cored, sliced into ribbons (about 6–8 cups)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (or vegetable broth to keep it vegetarian)
- 8 ounces cream cheese, room temperature
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred; if dry, rehydrate in hot water)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Substitution notes:
- Make it vegetarian: swap chicken broth for vegetable broth.
- Lighter dairy: use half-and-half instead of heavy cream and reduce cream cheese by 2 ounces (sauce will be less rich).
- No sun-dried tomatoes? Use a handful of halved slow-roasted tomatoes or omit and add a teaspoon of lemon zest for brightness.
If you want a starchy side to pair with this for a full meal, it goes beautifully with a simple pasta like 15-minute creamy lemon chicken orzo.
Step-by-step instructions
- Prep: Halve the cabbage, remove the core, and slice into thin ribbons. Thinly slice the onion, mince the garlic, and chop the sun-dried tomatoes. Measure herbs and dairy so everything is ready to go.
- Heat fat: Warm the olive oil and butter in a large skillet over medium-high heat until the butter melts and foams.
- Cook onion and garlic: Add the sliced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook 30 seconds more, just until fragrant.
- Brown the cabbage: Add the sliced cabbage, sprinkle in the salt, black pepper, and red pepper flakes. Toss and sauté, stirring often, until the cabbage softens and some edges begin to brown, 6–8 minutes.
- Steam with broth: Pour in the chicken broth, lower heat to medium, cover the skillet, and let the cabbage steam/wilt for 3–5 minutes until more tender.
- Make the sauce: Turn heat down to low. Stir in the cream cheese, breaking it up so it melts into a smooth sauce. Add the heavy cream, sun-dried tomatoes, oregano, thyme, and rosemary. Simmer gently, stirring, for 3–5 minutes until the sauce thickens slightly.
- Finish: Stir in the grated Parmesan until melted. Taste and adjust salt and pepper. Fold in the chopped fresh parsley just before serving.
- Serve: Spoon hot onto plates. This yields about 4 servings.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 8 DONE03Recipe notes
- 01Refrigerate leftovers in an airtight container for up to 3–4 days. For freezing, cool and seal before adding heavy cream for best results.
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What to serve it with
- As a main: pair with crusty bread and a bright green salad to cut the richness.
- As a side: excellent next to roast chicken, seared chicken, or grilled sausages.
- For a balanced plate: add a grain (polenta, rice, or orzo) or roasted potatoes.
- Plating idea: spoon a generous mound in the center of the plate, sprinkle extra Parmesan and parsley, and finish with a drizzle of good olive oil or a lemon wedge for acidity.
Storage and reheating tips
Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days.
Reheat: Gently warm on the stovetop over low heat, stirring and adding a splash of broth or milk if the sauce has thickened too much. Microwave in 30-second bursts, stirring between, until hot.
Freezing: This dish can be frozen, but dairy sauces sometimes separate. For best results, freeze before adding the heavy cream: cool, seal in a freezer-safe container for up to 2 months, then thaw and finish with cream and Parmesan when reheating. If already sauced, freeze in small portions and expect a slightly changed texture when reheated—stir vigorously to reincorporate.
Food safety: Do not leave the cooked dish at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C).
Creative twists
- Add protein: toss in cooked shredded rotisserie chicken or pan-seared shrimp in the last 2 minutes for a heartier meal.
- Smoky beef bacon: render 4 ounces of diced beef bacon first, remove, then follow the recipe adding the beef bacon back at the end (see similar inspiration like the Food52 beef bacon cabbage style).
- Vegan option: use vegan cream cheese and full-fat coconut milk, swap Parmesan for nutritional yeast or vegan Parmesan, and use vegetable broth.
- Cheesy gratin: transfer the finished cabbage to an ovenproof dish, top with extra Parmesan and breadcrumbs, and broil briefly until golden for a gratin-style finish.
- Herb swaps: fresh rosemary or thyme can replace dried—use 3 times the amount if substituting fresh.
Common questions
How long does this take from start to finish?
A: Plan on about 30–35 minutes: 10 minutes prep and 20–25 minutes cooking.
Can I make this dairy-free or vegan?
A: Yes. Use vegan cream cheese, full-fat coconut milk or a neutral plant creamer, and vegan Parmesan. Use vegetable broth instead of chicken.
Will the cabbage get mushy?
A: Not if you follow the steps: sauté on higher heat to get some browning, then steam briefly with broth. Overcooking while covered will make it soft—keep an eye on timing (3–5 minutes steaming).
Can I double the recipe?
A: Yes; use a very large skillet or cook in batches. Doubling in a small pan will overcrowd and steam rather than brown the cabbage.
Is this freezer-friendly?
A: The cooked dish can be frozen, though the cream sauce may separate slightly. For better texture, freeze before adding the heavy cream and finish after thawing.
Conclusion
This creamy savory cabbage dish turns a cheap head of cabbage into something indulgent and memorable — quick enough for weeknights but elegant enough for company. For another robust cabbage-and-flavor-forward recipe that uses cured chicken and caraway, check out Creamy Cabbage with Beef bacon and Caraway Seeds – Food52. You might also like my Hearty Slow-Cooked Cabbage Comfort Bowl.
Casseroles
Side Dish
Side Dish
