Every holiday when I was growing up one of the dishes that would appear on the table would be creamed cabbage. It’s like cole slaw yet a little different. My mother learned to make this cabbage recipe from my grandmother and I learned to make it from my mother so I guess the recipe has been around for a while. Since the cabbage is salted and allowed to rest it’s not as crispy as traditional cole slaw but to me it’s much better this way. If I have cabbage I always make this. It’s delicious with chicken, pork, or fish. Of course my favorite meat to serve with creamed cabbage is ribs but I don’t get to indulge in them all that often. I will note that this always appeared on our Thanksgiving and Christmas tables. The holidays just weren’t the same without it. It’s one of those family recipes that we always looked forward to. I am revisiting this post as the holidays approach.
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Serves 4 – 6
1 small head of cabbage
1/3 cup evaporated milk
1/4 cup white vinegar
1/2 cup mayonnaise
Add the vinegar to the evaporated milk and set aside.
Trim and core the cabbage
Grate the cabbage either by hand or with a food processor.
How Was the Creamed Cabbage?
I was lucky enough to have some ribs this night and I served the cream cabbage with the juicy pork and corn bread for a classic meal. I can’t tell you the memories this side dish brings back from as it has been a part of my life since I was a child. It is not as crisp as cole slaw but the flavor is wonderful; a little bit acidic from the vinegar but very creamy from the evaporated milk and mayo.
It is wonderful with the Thanksgiving turkey or an Easter ham. We used to use it on the leftovers sandwiches the next day instead of mayo or mustard. Can you tell that my writing this post is bringing back memories for me? No matter, this is a really delicious cabbage recipe and one that gets better as it sits.Print
a creamy, tangy dressing on shredded cabbage makes for a delicious side dish
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 4 - 6 1x
- Category: side dish
- Method: food processor
- Cuisine: American
- 1 small head of cabbage
- 1/3 cup evaporated milk
- 1/4 cup white vinegar
- 1/2 cup mayonnaise
- Add the vinegar to the evaporated milk and set aside.
- Trim and core the cabbage
- Grate the cabbage either by hand or with a food processor.
- Salt the grated cabbage and let sit for at least half an hour.
- Squeeze the cabbage to remove the excess water and place in a bowl.
- Fluff up the balls of squeezed cabbage.
- Add the evaporated milk mixture to the cabbage. Mix well.
- Add the mayonnaise and mix well.
- Taste and adjust seasoning.
Keywords: side dish, creamed cabbage, cole slaw