Creamed green cabbage

Creamed green cabbage

Easy. Soft. Goes with everything. It is like a new favorite tee. This smooth, creamy low-carb side dish is so adaptable, you will be tempted to make a huge batch and enjoy it all week. Why not?

Creamed green cabbage

Easy. Soft. Goes with everything. It is like a new favorite tee. This smooth, creamy low-carb side dish is so adaptable, you will be tempted to make a huge batch and enjoy it all week. Why not?
4 servingservings


  • 2 oz. 50 g butter
  • 1½ lbs 650 g green cabbage
  • 1¼ cups 300 ml heavy whipping cream
  • salt and pepper
  • ½ cup 125 ml fresh parsley, finely chopped
  • 1 tbsp 1 tbsp lemon zest


Instructions are for 4 servings. Please modify as needed.

  1. Start by shredding the cabbage using a food processor or slice it thinly using a sharp knife.
  2. Melt the butter in a frying pan over medium high heat. Add the cabbage and sauté for a few minutes until soft and golden brown around the edges.
  3. Add heavy whipping cream and let the cabbage simmer until the cream is reduced. Lower the heat towards the end.
  4. Salt and pepper to taste.
  5. Add parsley and lemon zest before serving.


If you want to reduce your dairy consumption you can swap out the heavy whipping cream and use coconut milk or coconut cream.

Note on Gremolata

Gremolata is an Italian condiment with lemon zest, parsley, and (usually) finely chopped garlic. In this case, we have omitted the garlic, as the green cabbage and the heavy whipping cream's sweetness are better exposed this way. But if you love garlic—go for it!

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  1. Kathryn Hardy
    I really enjoy myself for the meals that I try. I also will continue. I lost 4.5lbs.
  2. carol
    massive cabbage in the garden needs eating, will make this tonight
  3. Melissa Casco
    Does it have to have lemon zest and parsley?
  4. Joanne
    How many servings sre in all these recipes please
  5. Connie K.
    This turned out really good! I didn’t have parsley or lemon zest, but I did add in cooked bacon and hot Chili flakes
  6. Patricia
    I tried this for the first time tonight. It was delicious. I didn't have parsley or lemon zest but I added 2tsp of whole grain mustard for a little zip. Even my husband enjoyed it and he is picky.
  7. JL
    Had to modify some things, and added some ground beef, like a casserole. It was tasty though, almost tastes like noodles!
  8. Liberty
    Is this meal freezer friendly, I like making batches so I can freeze for work lunches
  9. Tina
    I made this without parsley and added cooked smoked sausage. It was pretty good.
  10. Gentiann
    I followed this recipe with the cream, lemon zest and parsley, it's really delicious.
  11. Carmen L Adorno
    All these recipes are awesome One way or another. Regular and simple ingredients that we have at home. I'm happy with this kind of diet. Has been so far the best and I've lost about 8# in a month. Not feeling hungry at all and always something different to make and enjoy. Very pleased with it and the fact of not spending hundreds of dollars in shakes, pills and bars. On my way!! Love this web site. Found it today and following it.
  12. Kim
    I didn't have any lemon zest but sprinkled a bit of real lemon crystals on top. This is real comfort food!! I may try the same with kale.
  13. Carrie
    This is one of my go to recipes because it is easy and delicious and I can serve it with almost any meat, chicken, or fish or I grill. All the recipes on this site are so wonderful and simple! It makes staying in Ketosis so much easier.
  14. Andrea
    Would it be ok to use heavy cream instead of heavy whipping cream?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    Would it be ok to use heavy cream instead of heavy whipping cream?

    Yes, that is fine!

  16. Karen
    Amazing recipe! Tastes sweet. Love the added touch of lemon zest. I added cooked bacon pieces to it. Whoever created this recipe is a genious!!!!!!! Thank you!!!!!
  17. Maja
    I think the amount of butter is 70g and not 700 g... you can’t possibly be needing almost a kg of butter...
  18. Liv Jones
    This dish was sooooooo delicious. I made one minor change--I omitted lemon zest and parsley and instead added onion powder and "lemme tell ya'". I wanted to forget the serving size and just eat the whole pot by myself--it was that good!!! Will definitely be keeping this one in the rotation. I honestly can say that I haven't had a bad recipe from this site yet--keep 'em coming :)
  19. Tracie Boland
    This is amazing!!! A new everyday go to for us for sure. It’s fast, easy, and delish!!!
  20. Jennifer Boswell
    I made enough for one but didn't use parsley or lemon and added a small amount of red onion whilst cooking. A single serving is more than enough (I'm saving the rest for later!). Had with a pork steak. Will definitely make again and maybe add a little garlic next time.
  21. marianamaldini
    Can I use red cabbage instead of green cabbage?
    Reply: #22
  22. Kristin Parker Team Diet Doctor

    Can I use red cabbage instead of green cabbage?

    Yes, that would be fine.

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