Creamed Sweetheart Cabbage
Creamed sweetheart cabbage is a rich, savoury side that turns a simple cabbage into something worth fighting over at a Sunday roast. The leaves are shredded, softened in butter and finished in double cream with a little nutmeg, all in one pan. It takes about 20 minutes and the sauce reduces just enough to cling to the cabbage rather than pool on the plate.
- Total
- 21 min
- Prep
- 10 min
- Cook
- 11 min
- Serves
- 4
- Per serving
- 245kcal
Before you start: creamed sweetheart cabbage
Sweetheart cabbage, sometimes sold as hispi, is pointed and tender, so it cooks far faster than a round white cabbage. Cut the strips evenly so that they soften at the same rate.
Add the nutmeg a pinch at a time, since it is strong and gets stronger as the cream reduces. Salt goes in with the cream rather than at the start, because early salt draws water out of the cabbage and leaves the pan wet.
Cooking creamed sweetheart cabbage
Tap a time to start a timer.
- Prepare the cabbage Remove any tatty outer leaves, quarter the cabbage lengthways and cut out the core. Slice each quarter into 5mm strips, rinse in a colander under cold water and shake off most of the water.
- Soften in butter Melt the butter in the pan over a medium heat. Add the cabbage and stir to coat. Cook for , stirring often, until it wilts and turns bright green.
- Add the cream Pour in the double cream, add the salt, pepper and nutmeg, and turn the heat down slightly so that the cream only bubbles gently.
- Simmer and serve Cook for , stirring now and then, until the cream has thickened to coat the cabbage and the leaves are tender but still have a little bite. Taste and adjust the seasoning, then serve straight away.
Serving and swaps
The cabbage is rich, so plain partners work best: roast chicken, grilled pork chops or sausages, with fried potatoes alongside. For a lighter way to cook the same vegetable, try grilled sweetheart cabbage.
A clove of crushed garlic added with the cabbage or a squeeze of lemon at the end are easy ways to change the flavour.
Common problems and fixes for Creamed Sweetheart Cabbage
- The sauce is watery.
- Wet cabbage releases water into the cream. Shake the strips dry after rinsing and simmer for an extra minute or two, uncovered, until the sauce coats the leaves.
- The cream splits or looks oily.
- The heat was too high. Double cream copes with a gentle simmer but not a rolling boil. Turn the heat down at once and stir in a splash of milk.
- The cabbage is dull and mushy.
- It cooked for too long. Sweetheart cabbage needs only about 10 minutes in total. Take it off the heat while a little crunch remains, as it carries on softening in the cream.
Frequently asked questions about Creamed Sweetheart Cabbage
How do you store and reheat creamed cabbage?
Cool it quickly and keep it in a covered container in the fridge for up to 2 days. Reheat gently in a pan over a low heat, adding a splash of milk, until steaming hot all the way through.
Can you use single cream?
Yes, but the sauce will be thinner and can split if it boils. Simmer gently and add 1–2 minutes to the cooking time for it to reduce.
What can you use instead of sweetheart cabbage?
Savoy or hispi cabbage work in the same way. White cabbage is firmer, so cook it for 3–4 minutes longer before adding the cream.
What does creamed cabbage go with?
It goes well with roast chicken, pork chops, sausages or a Sunday roast, where the sauce does the job of a gravy. Mashed or fried potatoes soak up the cream.
How did you like the recipe?
4.7 / 5 · 50 ratings
