Creamy GARLIC Cabbage | Possibly the BEST Cabbage Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Fill a stock pot with water halfway and season generously with sea salt. Heat on high.

Remove 1 to 2 outer leaves from a head of green cabbage weighing 1 pound (450 g).

Cut the cabbage into four pieces, remove the core, and slice into 1 cm thick slices.

Rinse the sliced cabbage under water in a colander.

Once the water in the stock pot boils, add the sliced cabbage and boil for 2-3 minutes until just tender.

Drain the cabbage in a colander and rinse under cold water to stop cooking.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil (45 ml).

Add 8 cloves of roughly chopped garlic and sauté for about 1 minute until fragrant.

Add 1 tbsp of all-purpose flour (9 g) and cook for about 2 minutes to remove the raw flavor.

Pour in 3/4 cup of low-fat milk (180 ml) and 3/4 cup of vegetable broth (180 ml).

Add 1 tsp of dried oregano (1 g) and 1/2 tsp of dried thyme (0.5 g), mixing until a slightly creamy sauce forms.

Season the sauce with sea salt and black pepper.

Add the boiled cabbage to the sauce and mix well.

Lower the heat and simmer for a couple of minutes until the cabbage is heated through.

Turn off the heat and stir in 2 tbsp of grated cheese (15 g) and 1 tbsp of fresh lemon juice (15 ml).

Transfer to a serving dish and top with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens