I’m usually on the hunt for some good vegetable side dishes to help change up our dinner meals. I came across a creamy cabbage recipe and, while it sounded delicious, it certainly wasn’t calorie-friendly. So, I did some research and eventually came up with my own little version. And . . . I think it is quite delicious. I love how it has a slight hint of creaminess without feeling or tasting heavy, a subtle smoky flavor, and yet the cabbage still shines through as the main ingredient (Iron Chef anyone?). It is tasty and I think it would pair very well with just about any main course.
Smoky & Creamy Green Cabbage
1/2 tablespoon canola oil
1/4 cup red onion, diced
1 head green cabbage (about 2 pounds), cored and sliced thin
1 cup low-sodium chicken broth
1/8 cup white cooking wine
1/4 teaspoon smoked paprika
1/4 cup fat free half-and-half
salt and pepper
Heart the oil in a large Dutch oven over medium-high heat until shimmering. Add the red onion and cook until softened, about 2 minutes.
Stir in the cabbage, broth, wine, paprika, and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally, until the cabbage is wilted and tender, 10 to 15 minutes.
Stir in the half-and-half and cook, uncovered, until it is slightly thickened, 2 to 4 minutes. Season with salt and pepper to taste and serve.
Nutritional Information (Per Serving = 1/6 of Recipe)
Fat: 1.4g (0.2g = Sat.)