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Braised Cabbage with Creamy Sauce


In this recipe, cabbage wedges are served with a rich, creamy sauce. A little nutmeg and vinegar add flavor to the cooked cabbage.

If the sauce has a few lumps, strain it through a fine mesh sieve. 

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  • 1 medium head of cabbage, about 1 1/2 pounds
  • 2 cups beef broth
  • 2 eggs, beaten
  • 3/4 cup half-and-half
  • 1/2 teaspoon salt
  • dash pepper
  • dash nutmeg
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons sugar
  • ground sweet paprika


Cut cabbage into 8 wedges; wash. Place in a large saucepan or kettle; add beef broth and simmer, uncovered, until tender. Drain and keep cabbage warm.

Combine eggs, cream, salt, pepper, and nutmeg.

In top of double boiler heat olive oil, vinegar, and sugar over direct heat. Stir hot mixture into the egg mixture then return to top of double boiler. Cook mixture over simmering water, stirring constantly, until thickened. Put cabbage in a warm bowl or serving platter; pour sauce over cabbage wedges. Sprinkle with paprika.

Serves 4.


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