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Creamed Cabbage

Creamed Cabbage

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Michele O'Sullivan

A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
  3. In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
  4. In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
  5. Bake approximately 30 minutes, until sauce and cheese are bubbly.
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Caroline C

I'm embarrassed to admit that I ate the entire pan of this for dinner tonight. I used a mixture of cheeses - extra sharp Cheddar, smoked Gouda and Parmesan. This would be good with cabbage and cauliflower. Delicious. Thanks, Michele!

It's A New Day

Absolutely delicious! I read the reviews that some people found it bland so I made some small changes. I sauteed the cabbage in olive oil along with half an onion which I had leftover from another recipe. I had some leftover Asiago cheese that had rosemary in it that I used for most of the cheese but added what I needed of Romano cheese. I added a pinch of red pepper flakes to the cream sauce which I made with skim milk. To the top I added seasoned panko bread crumbs. Husband says this is a keeper!


I sauteed the cabbage until tender instead of steaming. Tastes great!