Creamy Cabbage – a delicious recipe with head cabbage, butter, flour, chicken, parsley, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut cabbage into lengthwise quarters.
2
Remove most of core. Keep the bundle of leaves together with a little of core.
3
Place in a bowl.
4
Cover with boiling water; drain after 10 minutes. Place cabbage in a small rectangular baking dish.
5
Melt butter in skillet; saute onion until soft.
6
Stir in the tomatoes.
7
Sprinkle with flour; cook for a minute, stirring.
8
Add broth.
9
Bring to a simmer.
10
Season with salt, pepper and parsley.
11
Spoon over cabbage.
12
Cover with foil.
13
Bake at 375u00b0 for 20 to 25 minutes. Baste a few times with sauce.
14
Remove from oven; thin sour cream with a little of the sauce.
15
Pour over cabbage.
16
Bake another 5 minutes.
246
kcal
Calories
14
g
Fat
10
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (1 lb.) head cabbage, 2 Tbsp. butter or margarine, 1 1/2 Tbsp. all-purpose flour, 1 c. chicken or vegetable broth, and more.
Yes, Creamy Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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