Creamy GARLIC Cabbage | Possibly the BEST Cabbage Recipe

This creamy garlic cabbage is quite possibly one of the best cabbage recipes I have ever tasted. It’s filled with flavors, easy to make, and all done in about 30 minutes. Serve it as a side next to some pan-grilled fish, a crunchy baguette, and a bottle of Spanish white wine for a great meal.

To make this recipe, I used a head of green cabbage. You can also use red cabbage if you prefer, or a combination of both. Either way, once you slice the cabbage, make sure to add it to a colander and rinse under water. This will remove any of the excess dirt in the cabbage.

What really flavors this dish is the cream sauce. Made with just olive oil, garlic, flour, milk, vegetable broth, and dried herbs. You can mix it up and use fresh herbs if you like, as well as add a dash of crushed red pepper flakes for a spicy kick.

TIPS & TRICKS to Make this Recipe: To make this recipe vegan. Swap out the milk for any plant-based milk of your choice and omit the cheese. To make it gluten-free, substitute the flour for half the amount of cornstarch.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Creamy GARLIC Cabbage

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Creamy GARLIC Cabbage

Course Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 192 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 head green cabbage 1 lbs / 450 grams
• 3 tbsp extra virgin olive oil 45 ml
• 8 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 8 grams
• 3/4 cup low fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 2 tbsp grated manchego cheese 15 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Fill a stockpot a little over half ways with water, season generously with salt, and heat with a high heat

2. In the meantime, remove 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the stem from each piece, and then slice the cabbage into 1 cm thick slices (a little over a 1/4 inch), add the sliced cabbage into a colander, and rinse under water

3. Once the water comes to a boil in the stockpot add in the sliced cabbage, boil for 2 to 3 minutes or until just tender, then drain into a colander and rinse under cold water

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes add in the chopped garlic, mix continuously, after about 1 minute and the garlic is lightly sauteed, add in the flour, mix continuously for 2 minutes, then add in the milk, vegetable broth, oregano, and thyme, continue to mix for 4 to 5 minutes or until you get a slightly creamy sauce, then season with salt & pepper, mix together, add the sliced cabbage into the pan, and mix together, then lower to a low heat and simmer for a couple of minutes

6. After 3 to 4 minutes and the cabbage is heated through turn off the heat, add in the grated cheese and lemon juice, mix together, transfer into a large serving dish and top off with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Creamy GARLIC Cabbage

Amount Per Serving

Calories 192 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 10mg3%

Sodium 260mg11%

Potassium 300mg9%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 5g10%

Vitamin A 346IU7%

Vitamin C 45mg55%

Calcium 202mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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