How to Cook Boiled Cabbage

Boiled cabbage
The Spruce
  • 28 mins
  • Prep: 10 mins,
  • Cook: 18 mins
  • Yield: 6 servings
Ratings (367)

This is a basic boiled cabbage recipe. Cook these delicious cabbage wedges with nothing but butter and salt and pepper to taste. Drizzle with a little cider vinegar or pepper vinegar sauce if you like. Cooked cabbage is wonderful served alongside ham, pork, or corned beef. 

Also see below the recipe for tips and variations for alternative seasonings and substitution ideas, and a quick how-to for pepper vinegar sauce.

What You'll Need

  • 1 medium head cabbage
  • 1/2 teaspoon salt (or to taste)
  • 3 to 4 tablespoons butter (melted)
  • Black pepper to taste

How to Make It

  1. Rinse the cabbage and cut it into 6 wedges.
  2. Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes.
  3. Turn cabbage carefully and simmer about 8 minutes longer, or until tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly.
  4. Sprinkle the cabbage with salt and pepper - season to taste.

    Tips and Variations

    • Use chicken broth or vegetable broth in place of the water.
    • Replace the salt with about 1/2 teaspoon of Creole or Cajun seasoning, or a seasoned salt blend. If the seasoning is salt-free, add salt, to taste.
    • Make homemade hot pepper sauce. Fill a sterile jar with cleaned chopped hot or mild peppers. If the peppers are small, just cut a slit in them or pierce them. In a saucepan over high heat, bring vinegar to a boil. Pour the hot vinegar over the peppers. Cover and refrigerate for a week or two before using.
    Nutritional Guidelines (per serving)
    Calories 120
    Total Fat 8 g
    Saturated Fat 5 g
    Unsaturated Fat 2 g
    Cholesterol 20 mg
    Sodium 232 mg
    Carbohydrates 12 g
    Dietary Fiber 5 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)