94 creamed cabbage recipes

Chef Andrew Berman's Potato-Horseradish Soup recipe

German bacon potato soup slow-cooks bacon, potatoes, leeks, cabbage, and carrots in beef broth scented with caraway and nutmeg, then thickens with mashed potato and sour cream. Hearty Bavarian comfort.

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.

Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Classic mayo-and-sour-cream coleslaw with Dijon mustard and a finishing scatter of caraway seeds. Cabbage, carrot and onion at their backyard-cookout best.

A scrumptious cabbage dish that's made with tasty noodles and a dollop of sour cream.

Aunt Ro's coleslaw is a classic creamy dressing built on equal parts mayonnaise and sour cream, lifted with white vinegar, celery seed, and superfine sugar. Crisp, cool, and feeds a picnic crowd.

Creamy apple slaw with thinly sliced apples, shredded cabbage, grated carrot, and a sour cream and mayo dressing seasoned with celery salt. Ready in 20 minutes.

Golubtsi, traditional Russian cabbage rolls stuffed with millet, salt pork, carrots, and onion, simmered in a tangy sour cream and tomato sauce. Old-country comfort food with deep roots.

Sweet coleslaw with mini marshmallows, crushed pineapple, whipped cream, and mayo from Don & Charle's steakhouse. A creamy, dessert-style slaw that feeds a crowd.

Engadine barley soup with ham, stewing beef, pearl barley, haricot beans, cabbage, and potatoes. A hearty Swiss alpine soup thickened with cream and simmered for three hours.

Wirsingroellchen are German Savoy cabbage rolls stuffed with ground leftover meat, parsley, and breadcrumbs, baked under a basting of sour cream. A thrifty, nutmeg-warmed classic from the old country.

Tangy sour cream coleslaw with shredded cabbage, vinegar, and just a touch of mayo. Creamy, crunchy, and ready in 15 minutes flat. The go-to side for BBQ, pulled pork, and fried chicken.