Creamed Cabbage Recipe

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This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 1 servings


  • 1 Jones Dairy Farm Dry-Aged Bacon strip, diced
  • 2 tablespoons chopped onion
  • 1 tablespoon cider vinegar
  • 1 tablespoon water
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups shredded cabbage
  • 1 small tart apple, peeled and chopped
  • 1/4 cup sour cream

Nutritional Facts

1 each: 372 calories, 24g fat (12g saturated fat), 55mg cholesterol, 812mg sodium, 34g carbohydrate (26g sugars, 6g fiber), 6g protein.


  1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon. Yield: 1 serving.
Originally published as Creamed Cabbage in Taste of Home February/March 2002, p11

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htimm User ID: 2217494 34288
Reviewed Mar. 29, 2014

"This was good and I think next time I will do what the others have said here and cook it longer."

buklbny User ID: 1801177 83120
Reviewed Oct. 17, 2011

"This was a great way to use up all of that cabbage from our CSA. Even my husband liked it, and he doesn't care for cabbage that much. Cooked it for about 1/2 hour before adding the sour cream, rather than the 5-6 minutes recommended in the recipe."

MSCOUGAR1999 User ID: 3487943 59309
Reviewed Dec. 7, 2009

"I followed this recipe with some exceptions; I used a whole head of cabbage and 5x's the ingredients and use 1lb of bacon. I let the cabbage simmer for about 4 hrs. and I added the sour cream when I prepared a dish for myself. It is the best cabbage I have ever tasted."

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