Sour Cream Poppy Seed Milk-Braised Cabbage

Sour Cream Poppy Seed Cabbage

Here is further proof of my love for cabbage! Thinly-sliced green cabbage slowly simmered in milk until tender and soft is tossed in a super creamy sauce made of sour cream, poppy seeds, Dijon mustard, thyme and Parmesan cheese. Tangy, salty and melt-in-your mouth delicious!

I’m convinced cooking cabbage in milk (or cream) brings out its natural sweetness and mellows the harsh flavor and smell that cruciferous vegetables are famous for.You may be tempted to make it without Parmesan cheese – but don’t! I did and it fell flat. The Parmesan gives it a much needed boost that brings the flavors together and acts as a thickener for the sauce helping it cling to the noodle-like cabbage.

Sour Cream Poppy Seed Cabbage

Sour Cream Poppy Seed Milk-Braised Cabbage
(by Reeni)
1 yellow onion, diced
4 cloves garlic
olive oil
6 cups green cabbage, thinly sliced into ribbons
salt and pepper
1/2 cup milk or heavy cream
1 heaping cup sour cream
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 cup Parmesan cheese, grated
1 teaspoon dried thyme

1. In a large skillet saute onion in a few tablespoons oil until tender, add garlic and saute until fragrant.

2. Add milk and cabbage, season with salt and pepper, simmer slowly 15 minutes with a lid on until cabbage is tender, stirring once or twice.

3. Meanwhile in a large bowl whisk together sour cream, mustard, poppy seeds, Parmesan cheese, thyme and season to taste with salt and pepper.

4. Drain cabbage in a colander and add to bowl, toss well and serve immediately.

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Comments

  1. Claudia says

    I want this – seriously. I'm going to skip the cream and do this in milk. Maybe with yoghurt. Cabbage never looked so inviting!

  2. Barbara says

    Now that's an unusual recipe, Reeni. I love cabbage and you've made it into something everyone will love. How can you go wrong with cream, sour cream and Parmesan? YUM

  3. Lori says

    I have been loving cabbage of all kinds recently. This looks like a tasty way to enjoy it!

  4. Lucie says

    I can't wait to try this recipe! I'm a huge fan of cabbage, but have never had it braised with cream–definitely a must-try!

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