Rich Cream Sauce

This flavorful sauce makes the perfect topping for stuffed cabbage.

Makes: 2 cupsHands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Makes: 2 cups


  • 2 yellow onions
  • 6 whole cloves
  • 4 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups light cream
  • ¼ tsp. celery salt
  • ¼ tsp. grated nutmeg
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  • Peel the onions. Stud each onion with 3 cloves, stuffing each clove in different parts of the onion.
  • In a medium saucepan, melt the butter over low heat. Make a roux by adding the flour, whisking continuously, until the flour is fully incorporated into the butter (2 to 3 minutes). Slowly add the cream and bring to a boil. Remove from the heat and add the studded onions. Stir in the celery salt.
  • Cook over low heat until the sauce has thickened (about 20 minutes). Remove the onions. Sprinkle the nutmeg over top. Season with salt and pepper.