Creamed Cabbage

Time: 45 minutes

Music Selection: Little River Band – Lonesome Loser

This side-dish is a favourite to my 2nd son! I like making it because it is simple to make, but I also like getting cabbage in our diet. The dill makes it very flavourful. It is a great dish for pretty much any main dish – beef, pork, chicken or fish. Try it and let me know what you think of it…


2 Tbsp butter or oil

½ large onion, sliced in long thin slices

½ head large cabbage, cut in thin slices (1/4 inch wide and 3 inches long)

3 carrots, cut into matchsticks

1 clove garlic, minced

1 ½ cups chicken broth

2 Tbsp dill chopped finely (fresh or dried)

1 cup sour cream



In large deep skillet, heat the butter. Fry the onion and garlic, for about 5 minutes.

Add in the cabbage and carrots and keep on medium heat and keep stirring. Cook until the cabbage starts to get soft and a bit translucent.

Add in the chicken broth and cook until it reduces (about 20 – 30 minutes) as you want the cabbage to get soft. Add in the dill, salt/pepper and the sour cream.

Heat until sour cream is warm, but on low heat so it does not curdle. Serve immediately with potato noodles and MMM Meatloaf or Saucy Crockpot Spareribs.

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