Suspiciously Delicious Cabbage

By • November 5, 2010 • 154 Comments

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Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce! Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! It's suspiciously delicious. Is it actually meat or something?" No meat involved though. The cream picks up the browned bits from browning the cabbage as though it were the base for a gravy. It also mellows out the spicy ginger so everything practically melts together. It makes a delicious cold weather side dish, and I bet it would also be lovely tossed with pasta. - fiveandspicefiveandspice

Food52 Review: With a recipe title like this one, expectations are bound to be high. Happily, this cabbage is both refined and undeniably delicious -- it's the kind of dish that inspires you to keep sneaking forkfuls long past the end of the meal. Fiveandspice has you caramelize the crisp cabbage strands in butter that's been infused with onion, garlic and the key ingredient, fresh ginger. When the cabbage is tender and flecked with tasty brown bits, you add some cream and simmer just long enough for the flavors to meld. -A&MA&M

Serves 4-6

  • 1 medium green cabbage, cored and thinly sliced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon (heaping) grated fresh ginger
  • 2 tablespoons butter
  • 3/4 cups heavy cream
  • salt and freshly ground black pepper to taste
  1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
  2. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
  3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
Jump to Comments (154)

Tags: cabbage, cream, Side Dishes, Vegetarian

Comments (154) Questions (2)

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about 1 month ago b priest

This was so good it received exactly zero eye-rolls from the teenagers in my home! I added a generous handful of toasted walnuts and served with veggie pasta.

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3 months ago Jodi

This was delicious! I used what I had on hand for this: green onion instead of yellow, and a bag of coleslaw I was looking to use up, and man, this was good. Also I'm vegan so I replaced the butter with Earth Balance and replaced the heavy cream with vegan sour cream thinned with almond milk. Came out so delicious!!!

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4 months ago Steffanie

Thank you for changing my life. Seriously. I buy local, Paris is fairly north so we get lots of cabbage. This winter thanks to you we all enjoyed it. Now when I say I'm making some Surprisingly OK, the kids are happy about it. Why the name change ? My Sherlock fan daughter renamed it to refer to the middle episode in the latest season :) Again, thank you !

Linda_and_lisa

5 months ago Double Helping

So good!

Alice

6 months ago Alice Gardner

Mmmm. This was so good. I used half and half with no ill effects. My go-to cabbage recipe has gotten a little stale to me as of late. I'll have to make this again!

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6 months ago Sam

Incredibly simple and delicious! I didn't have any cream so I used 2% milk instead and it worked fine. I'll be bringing this recipe out again next year during the holidays!

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7 months ago LaToya

I loved this recipe and so did my kids!! Didn't and that much cream(only a dap) and one slice of butter added a little water to replace it and a spoon full of sugar loved the ginger in it we have rediscovered cabbage thanks :)

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12 months ago suepig

I have used a recipe very similar to this that appeared in the NYT many, many years ago. Only it was with brussel sprouts that you sliced thinly. It has become a Thanksgiving staple in our family

Sausage2

12 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh I am so trying this with brussels sprouts. Yum!

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about 1 year ago Hilary G.

I lacked cream in my fridge when I set out to make this, but even so the recipe was wonderfully comforting and tasty. Thanks, butter. The smell of it cooking was also divine.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Fabulous!

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Em, thinking of doing this with shallots (out of onions; what?) and serving atop whole wheat pasta. Maybe w/ some crumbled bacon too. What do you think?

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think that would work wonderfully!

Me

over 1 year ago Texas chicki

This is a wonderful dish by itself and I think pasta would muddy the flavor of the cabbage.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Ok, so I riffed on this by caramelizing, in bacon fat and butter, a whole Savoy cabbage, a mess of shallots and some garlic. To that I added some cream, zest of a lemon, a decent amount of finely chopped mint, a hefty shower of Parm and some pasta water. Tossed it with whole wheat spaghetti and more Parm. Wonderful!

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Oh, and some garlicky breadcrumbs too!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sounds awesome Em!

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over 1 year ago tota

For Texas chicki--I learned a trick for grating ginger from a local chef.Keep knobs of clean ginger in freezer,wrapped in foil and then when you want to use,a spoon easily scrapes peel away and its easy to grate.

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over 1 year ago DragonFly

Best cabbage I have ever had! I put half the amount of cream and butter and it was still perfect. Thank you

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Fabulous! I'm glad you enjoyed it!

Me

over 1 year ago Texas chicki

I cant peel ginger very well either. I use a grapefruit spoon and it works much better than a spoon.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's a great tip!

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over 1 year ago DragonFly

I have a nice organic head of cabbage that I did not know what to do with , now I know! I will be adding the butter and cream!
Sounds delicious!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome!

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over 1 year ago watercupcake

Tried this today. We had leftover corned beef from St Patty's day and I was going to serve it with sliced corned beef. ( with just my husband and I now we usually have lots of leftovers) However when I tasted the cabbage as it was nearly finished, I thought the two of them would be very good together. I cubed the corned beef and added it to the cooked cabbage and it was a wonderful meal. The ginger in the cabbage went very well with the highly seasoned beef. I have a new one-pot meal and a really good way to use up corned beef.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmm, that sounds fantastic! You make me wish I had made some corned beef for St. Patty's day. Thank goodness there's next year!

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over 1 year ago watercupcake

Made this again the other night with leftover cubed Easter ham. Totally delish!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Nice! Love it.

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over 1 year ago Happy in the kitchen

I love this recipe. I make it without butter and cream and add anchovies. It is remarkable!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome! Love the 'chovie addition.

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over 1 year ago EmilyC

I'm re-commenting because I made this again last night and I was reminded of how ridiculously good it is! It's so forgiving too...I neglected my pan on the stove, sure I had browned the cabbage too far, but of course heavy cream came to the rescue. Those creamy browned bits are addictive.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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over 1 year ago nanciesue

Loved this recipe. My favorite kind--so easy and so tasty. Thank you!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks!!

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over 1 year ago shofielen

I have been making this recipe since I first read it a few weeks ago. Never knowing what to do with cabbage this hit the spot. As a vegan I replaced the cream with Oat cream - delish. And forgo the butter and oil by simpling letting the onions cook without anything and then slowly adding a bit of water (or bouillon) to prevent it from sticking. Tastes fine and you avoid unnecessary calories. Thank you for enlightening me to the wonders of cabbage.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sounds great! I like the onion cooking trick.

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over 1 year ago megken

Great recipe. Didn't add cream because I was out and it was delicious anyways.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Great!

Ozoz_profile

over 1 year ago Kitchen Butterfly

Making this right now - very much looking forward to it. All the sneak peeks let me know it'll be worth it. Love the ginger the most!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks KB! I think the ginger is my favorite part as well!

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I made this again last night - the coconut milk edtion - I cant stop eating this cabbage - who ever thought they would say THAT? I got a cabbage as big as a basketball in my CSA this week so it is going to be suspiciously delicious around here for awhile.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Life is good when you can make it suspiciously delicious. (Happy sigh.) :)

Stringio

over 1 year ago kristina.israel

I made this last night and was so pleased with the result! The cabbage had a lip-coating butteriness, due to the cream, that was completely irresistible. I may never cook cabbage the "old way" again!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks for letting me know!

Hare

over 1 year ago BraisedCabbage

This was a fantastic side for latkes. Definitely going into regular rotation. Thank you!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yippee! So glad. Especially given your screen name, hehe.

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over 1 year ago makan

I've also add chopped anchovies while cooking the aromatics and it's lovely!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Anchovies are very nearly always a good idea!

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over 1 year ago Literary Equivalent

I made this for New Year's, and it was a pretty big hit at the dinner party we went to, despite its olive-drabbish low profile. The hostess kept sneaking another spoonful long after she said she was done with dinner.

I found that I really didn't need as much cream as the recipe calls for for my smallish-I-guess cabbage - trust your instincts. You want to moisten it well, not to overdress it.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Good call! I think a cook always needs to trust their instincts, and their own taste! We all simply have slightly different taste preferences and should let that guide us.

Meg_b_f52

about 2 years ago meganvt01

Finally made this and it is yet another fantastic fiveandspice recipe! I'd say you are my all time favorite f52 cook. I only had 2% so I thickened that with a little roux. Amazing!

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh wow, thanks Megan! You're one of my faves too! :)

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about 2 years ago JenJack

This was fantastic on top of an open faced pulled pork sandwich! Couldn't be simpler! I made it with cabbage harvested from our garden. Thank you so much for the recipe

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yum! I absolutely love the idea of serving this with pulled pork. Mmmm.

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over 2 years ago Crispini

I made this last night to serve alongside roast chicken- supremely delicious comfort food for a cold, damp April evening. I love how the combination of these few common ingredients and a simple technique transform into a cabbage dish unlike any I've made before. I'm a big fan of cabbage and this recipe will be a keeper for me!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Your dinner sounds divine! And perfect in a chilly April. I'm so happy you enjoyed it so much.

Me_and_my_bunny

over 2 years ago Emily

I only had whole milk (and a bit of half and half) and it still turned out delicious!! Also, I brought the leftovers to work with me the next day and it was still delicious!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wonderful! I'm glad you liked it.

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over 2 years ago vivanat

This recipe makes me look forward to the cabbage in my CSA box. Just used the last of my cabbage tonight to make this, and I'm a little sad that I won't see it again for another 8 months!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's so great! I love hearing about cabbage converts! I'm glad the last of your cabbage was used with a bang. :)

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over 2 years ago ubs2007

Wow...incredible dish! My 4.5 yr old son couldn't get enough of it. He finished most of it within one meal!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yay! That makes me SO happy to hear!

Kittylove

over 2 years ago toekneeray

Loved this! Used olive oil instead of butter and half-and-half instead of cream and it was heavenly!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome! Glad you enjoyed it!

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over 2 years ago Yazoolulu

Thank you for this lovely, simple recipe. I used coconut milk (lowfat) and walnut oil to make a vegan version of this that was off the chain delish.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh wow! I can't believe I hadn't already thought to try this with coconut milk. Yum! I'm happy to hear it worked out so well for you!

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over 2 years ago bd20009

thanks for posting - i was just wondering if coconut milk would work!

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almost 3 years ago northernspy

i made this tonight and yes--totally amazing. the ginger adds a gentle warmth, and the cabbage and onion become sweet and caramelized and soft. i, too, have lots of CSA cabbage--i used green this time but i have a purple one too that i think i will use to make this again, funny colors be damned. thanks fiveandspice!

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almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's great! Thank you so much for letting me know! And, though purple cabbage looks funny prepared this way, it does taste wonderful. So go for it!!

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almost 3 years ago Susan

I made this tonight - SO yummy! I am actually thinking about going back to the fridge and snacking on the leftovers. I added a squeeze of lemon at the end. Delicious.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, I love the sounds of that dash of lemon at the end!

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almost 3 years ago Tarragon

I made this last night, having no expectations; I just wanted to use up a half head of green cabbage. It turned out to be FABULOUS; the ginger was very subtle, not in your face. Even my husband, who said he didn't want a second helping, nevertheless spooned out and ate everything left in the pan. I halved the recipe, and used evaporated milk instead of cream. Very doable for a week night when I started cooking at 8 pm! And I don't think the recipe is so bad nutritionally, since a lot of the cream evaporates, and 2T of butter for 4-6 servings isn't so much. Thank you for a great recipe.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you! :)

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almost 3 years ago bottomupfood

We made and enjoyed this recipe last night. But we know why: there is a ton of butter and cream in it. So if you are suspicious about why this recipe is so good, that's the answer. Maybe it should be called "Unsurprisingly Delicious Cabbage with Tons of Butter & Cream."

If we make this again we may leave out the cream altogether.

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almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I am glad you enjoyed it! It is true, there are few things with lots of butter and cream in them that aren't fairly delicious, but as I mentioned in the headnote, my husband called it "suspiciously delicious" and I thought that was just such a funny and catchy sounding phrase, I entitled the recipe with it. (And I do like to think that the ginger and the technique of browning the cabbage first add a little something beyond what you'd get if you just combined cabbage with butter and cream!) This is how I made it and enjoyed it, but it is absolutely your prerogative to live out the cream if you wish. Part of the fun of recipes is adapting them so they suit you to a T!

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almost 3 years ago deanna1001

Oh yum! Fabulous. Must be the ginger... I subbed evaporated whole miik for the cream (as is my wont when I'm feeling porky...) - worked just fine. Thanks for a great recipe!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

The ginger is definitely a "secret ingredient" here! I'm so glad you liked it!

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almost 3 years ago evey

This is delicious! Now I wish I had bought a bigger head of cabbage. Oh well, next time then. I'll definitely be making this recipe again!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

What a compliment! Any recipe that makes you want a bigger cabbage is a good recipe, eh? :)

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almost 3 years ago memagee

This simple cabbage dish is fantastic. I served it with pork tenderloin medallions with apples and thyme and roasted fingerling potatoes. My BF who is a very slow eater, finished before me and had seconds.

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almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'm so happy to hear that! (also, sorry for my slow response - I'm not receiving any notifications from food52 anymore, and have no idea when people comment on my recipe!)

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almost 3 years ago EmilyC

I made this for dinner tonight to go along with some leftover roast pork. It was fantastic! I loved the complexity of the dish from browning the cabbage, and you're right when you say that the cream just practically melts everything together. I realized a few minutes before I started that I didn't have any heavy cream (which is a rare, rare thing in my kitchen!) so I stirred some creme fraiche and half-and-half together. Worked well! I also added a splash of sherry vinegar at the end. Thanks so much for a lovely recipe!

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almost 3 years ago EmilyC

By the way, I'm eating this now as leftovers, and I think it's even better the second day! Definitely a good make-ahead dish.

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almost 3 years ago Canuckette

I started out with a recipe for beet and cabbage slaw, but I screwed up-- I didn't read carefully and I missed the part about roasting the beets BEFORE I grated them and mixed them in with the shredded cabbage. So I looked around for something to do with my cabbage and beets, and I settled on this recipe. I wasn't sure how it would turn out, but I had nothing to worry about. It was delicious! Thanks for sharing the recipe!

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almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's so great to hear! A) I'm very happy supper was saved, and B) I'm definitely going to try making this with added beets the next time I cook it. I love the sound of that! I bet it was an interesting color, hehe.

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almost 3 years ago Canuckette

I started out with a recipe for beet and cabbage slaw, but I screwed up-- I didn't read carefully and I missed the part about roasting the beets BEFORE I grated them and mixed them in with the shredded cabbage. So I looked around for something to do with my cabbage and beets, and I settled on this recipe. I wasn't sure how it would turn out, but I had nothing to worry about. It was delicious! Thanks for sharing the recipe!

August-me

almost 3 years ago petrichor

whoa whoa whoa. whoa. I have never wanted to cook up some cabbage more than I want to after reading this recipe

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Love it! :)

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over 3 years ago HollowLeg

Just ate this and oh my god it's so good! I added a little bit of nutmeg also.

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks! I love your addition of nutmeg. I bet that was so nice with the ginger and cream.

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over 3 years ago Fran McGinty

I just made this last night and It was fantastic. I will be making this one again and again. Thank You for sharing !

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's so great Fran! I'm really happy to hear that you liked it. Thanks for letting me know!

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over 3 years ago Hummusit

OK, so I'm laying off the fat stuff for a while, but I still managed a version of this that we really enjoyed. 1 Tb of butter to fry the onion-garlic-ginger in, and then some water (not alot). Instead of the cream, I used some thinner white cheese that I added only after I turned the heat off, and a bit more water. Yum!
(BTW - this recipe really reminds me of one from an old issue of The Joy of Cooking - that one didn't have ginger, just some sugar and vinegar. Kudos for upcycling it.)

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So happy it worked out for you and you enjoyed it! Your substitutions are so clever!

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over 3 years ago emmanation

Even if this weren't delicious (which it is), I would recommend it as an aromatic. I swear, 12 hours later, the smell in our kitchen is still making my mouth water.

Phoenix

over 3 years ago Phoenix Helix

Given the typical smell associated with cooked cabbage, this is really saying something!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

No kidding! Hmmmm, maybe I should try to patent and market the scent as potpourri, hehe :).

Me

over 3 years ago wssmom

Received a large head of cabbage today via the organic delivery service; totally bored with cole slaw; prepared this ... IT ROCKS!!! Plus, it doesn't smell up the kitchen like boiling cabbage! (p.s. need to try the kale version shortly ....)

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks wssmom! Glad you enjoyed it! (And it's true - so much less stinky than boiling cabbage!) If you give the kale version a try, I'd love to hear what you think of that too.

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over 3 years ago Spork

Amazingly delicious, and even better the next day for breakfast with some home fries and fried onions on the side, mmmmmm!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh man! Love that idea!!

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over 3 years ago familydinners

YUM!!! I used mimicCream as a nondairy sub for the cream. Delicious.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh I'm so glad you liked it!! And it makes me very happy to hear that it works well with non-dairy options. Thanks for letting me know!

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over 3 years ago obleak1

I made this last night and it was delicious! It was one of those serendipitous occasions when I had all the ingredients on hand, and it was a wonderful companion to my cider braised pork shoulder with cardamom, apples and sweet potatoes. Really brilliant!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's wonderful! I'm so glad you liked it. The pairing with the cider braised pork shoulder sounds absolutely brilliant!

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over 3 years ago VanessaS

I've made this twice already, and everyone that I've made it for loves it. Such a good winter vegetable recipe, it really is great.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh that's wonderful! Thanks for letting me know!!

Phoenix

over 3 years ago Phoenix Helix

My husband & yours must have similar tastes. I made this cabbage tonight & he LOVED it. I made it with purple cabbage, because that's what we had on hand. For fun, I uploaded a photo above.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's great! I'm so happy he loved it! Thanks for letting me know, and for the photo - fun!

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over 3 years ago Midge

We had this last night with roast chicken. Totally delicious!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay!!! Glad you liked it :).

Kay_at_lake

over 3 years ago Kayb

This was my nod to the traditional greens for New Year's Day, as I don't like cooked greens of any sort -- except cabbage. I was absolutely blown away by how wonderful it is -- my only complaint was that it was so rich from the cream that I couldn't eat as much as I wanted to! Marvelous dish, and thank you so much for the recipe!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'm so glad you enjoyed it Kayb! Thanks for letting me know :). I know what you mean about not being able to eat as much as you'd like - on the other hand, I heard from my parents that they just made it, and they nearly finished a whole head of cabbage between just the two of them! Now that's cabbage eating gusto!

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almost 4 years ago Karin_D

Oh. My. Goodness. I just made this and it is completely delicious! Thank you for the great recipe!!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, I'm so glad you enjoyed it!!! Thanks for letting me know!

Food52_photo

almost 4 years ago ENunn

oh, baby.

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Haha! Thanks. :)

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almost 4 years ago gingerroot

I made this last night and it definitely lived up to its name! Not only delicious, but also addictive – this transforms potentially ho-hum cabbage into a fantastic side. I could have eaten the whole bowl by myself. Thanks for a wonderful recipe!

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almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks gingerroot! And who would have thought that cabbage could be additctive, eh? :0)

Immagine_249

almost 4 years ago Waldito

I do a version of this with Brussels sprouts, but look very forward to doing it with cabbage, especially as the Brussels sprouts recipe does not include butter ... Suspiciously Delicious, I'm sure.

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmm, I bet it's very tasty with Brussels sprouts as well!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks for the feedback! I absolutely love both of those ideas for main dishes to go with it! I'm glad you enjoyed!

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almost 4 years ago spjt

I made this tonight and I have to tell you.. It was awesome! My kids normally are ready to "throw up a little in their mouths" at the thought of cabbage, but they ate this like it was their last meal! Everything is better with "butta" and cream! Thanks for this simple but delicious recipe!

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almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

You're so very welcome! I'm glad you and your kids liked it! :0)

Kay_at_lake

almost 4 years ago Kayb

I can't wait to try this. I generally don't care for cooked cabbage (will eat my weight in it raw, with nothing but salt and pepper, or in slaw) except for German-style braised red cabbage. While the spice is different, I can see the overall flavor profile being similar in this. Anxious to try, since cabbage IS so good for me. (And that way I can eat half a head raw and cook the other half!)

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

You sound like a woman after my own heart Kayb! I tend to gnaw on a large chunk of cabbage while I'm chopping the rest to cook with :). I hope you give this one a try and let me know how you like it!

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almost 4 years ago belen

This cabbage is truly so delicious that a relative of mine, who never eats vegetables, told his mother, (after eating this), that she could make this every day of the week and he would be in heaven! Suspiciously delicious cabbage made our Thanksgiving dinner. Thanks fiveandspice!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! Now that's high praise! I'm so, so glad you all enjoyed it belen! And really, as a nutritionist, I feel like I can retire happily now having gotten at least one person who hates veggies to love cabbage...Oh wait, I have to wait 30 more years until I can retire?! Shoot! ;0)

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almost 4 years ago Midge

Congrats fiveandspice! I will be making this soon!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Midge! Let me know how you like it. And I hope you had a Happy Thanksgiving! (I'm out west for the holiday and it's snowing so much, I'm starting to wonder if I'll ever make it back to Boston!)

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almost 4 years ago nankae

I just made this dish as well for a Thanksgiving side-- only had a purple cabbage but it truly lives up to its name. It's so, so yummy!!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's awesome! I'm glad you liked it - and I bet it was kind of an awesome purple made with the purple cabbage!

Monkeys

almost 4 years ago monkeymom

congrats fiveandspice! I love braised cabbage and can't wait to try this.

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks monkeymom! Let me know what you think.

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almost 4 years ago TheWimpyVegetarian

Congrats fiveandspice!!! I'm definitely making this when we get home in a few days. I love cabbage and this looks delicious!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks ChezSuzanne! I'm excited to try your squash rings as well.

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh holy cow! I just got back from doing a turkey trot and discovered this! This is the awesomest Thanksgiving surprise ever (even better than pumpkin pie!)!!!! Thanks A&M for the nice comments, I'm so flattered!!

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almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yummy! Congrats!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much Mrs. Larkin!

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almost 4 years ago TiggyBee

Congratulations on your beautiful dish, it sounds amazing...
Happy Thanksgiving too!!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks! I don't know if I would call it beautiful - cooked cabbage never looks that gorgeous :), but I can promise it tastes fabulous! Happy Thanksgiving!

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almost 4 years ago gingerroot

This sounds so good - congratulations on being a finalist, fiveandspice! Happy Thanksgiving!!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you!! And Happy, Happy Thanksgiving to you too!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on being a finalist--delicious sounding recipe!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much drbabs!

Kroka_kitchen

almost 4 years ago maryvelasquez

There is a cabbage in my fridge with this recipe's name on it!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you, and I hope you enjoy it! Let me know what you think! Cabbage may not be the prettiest kid on the block, but I think it deserves to get a lot more attention than it does because it can be so yummy :).

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almost 4 years ago babycook

I actually made this dish last night with olive oil and soy milk (we had some friends over who were vegan) and it was delish! I had received a huge cabbage in our CSA and I wasnt sure what to do with it.....there's only so much cole slaw a person can eat.....anyway, even without the butter and cream it's a great dish. Thanks.

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh good! I'm glad it worked out so well!

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almost 4 years ago SallyCan

This looks delicious, and interesting to have ginger with creamy cabbage. Would you mind posting your kale recipe?

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

The kale is pretty similar, except you steam the kale for a few minutes before chopping it. Then you sautee it with the onion and ginger - no garlic - and 1/2 tsp. of ground turmeric. Finally, in addition to the heavy cream, add about the same amount of buttermilk and simmer it all until the liquid thickens.

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almost 4 years ago mklug

Butter and cream--helps everything! I too have been looking for some way to mix it up with the cabbage, since that's about all we're left with locally now...sounds yummy!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I would have to agree. Butter and cream, mmmmm.