Quick & Easy Boiled Cabbage

This boiled cabbage is quick, tender, and buttery. Simply seasoned, it’s an easy side dish that goes with almost any meal.

Ingredient Notes

• Cabbage: Green cabbage is best for this recipe. Choose a firm, heavy head with tight leaves. Remember to keep the core intact so the wedges do not fall apart.
• Seasonings: Salt the water well so the cabbage tastes seasoned all the way through. This is where most of the flavor comes from.
• Butter: Drizzle with melted butter right after draining so it coats every layer. For extra flavor, try browned butter, a little garlic butter, or a tiny spoon of Dijon stirred into the melted butter.
• Variations: Toss with parsley, chives, or a squeeze of lemon for brightness. For extra flavor, top with green onions or bacon bits.

How to Boil Cabbage

1. Remove wilted leaves and cut into wedges with the core intact.
2. Boil in salted water until tender, and season to taste (full recipe below).

Storing Leftover Boiled Cabbage

Store drained cabbage in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. If you freeze the cabbage, the texture will be softer after thawing, so it is best used in soups, casseroles, or stir-fries

When ready to use, reheat it until warm in a skillet with a little butter over medium heat, or microwave in short bursts, stirring gently.

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Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

• Remove any discolored leaves from the cabbage. Cut the head of cabbage in half and cut each half into 1½-inch wedges leaving the core intact to hold the wedges together.

• Bring a large pot of salted water to a boil. If using bacon fat or bacon, add to the boiling water for flavor.

• Add cabbage wedges and boil 8-12 minutes or just until tender.

• Drain well, drizzle with butter and season with salt & pepper to taste.

*nutrition information doesn’t include optional ingredients

• Water can be replaced with broth for more flavor.
• Top with crispy bacon bits if desired.
• Cabbage can be chopped into 1-inch strips instead of wedges if desired. Reduce the cooking time as needed.
• Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. 

Calories: 53 | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 194mg | Fiber: 3g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 42mg | Calcium: 46mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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