Creamed Cabbage

Creamed Cabbage

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 10

    c. shredded cabbage (1 small head)

  • 3

    T. butter

  • ¼

    c. flour

  • 2

    c. warm milk

  • ¼

    c. plus 1 T. finely grated Pecorino Romano cheese

  • 1

    T. finely grated lemon zest (from 2 lemons)

  • Salt and pepper


1. Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a 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. 2. Melt butter in a medium saucepan 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. 3. Spoon mixture into a shallow casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.


Facebook Conversations