How to Cook Boiled Cabbage

Boiled cabbage
The Spruce
  • Total: 28 mins
  • Prep: 10 mins
  • Cook: 18 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
120 Calories
8g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 120
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 20mg 7%
Sodium 232mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 19%
Protein 3g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


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

Steps to Make It

  1. Gather ingredients.

    Cook boiled cabbage ingredients
    The Spruce
  2. Rinse the cabbage and cut it into 6 wedges.

    Cut cabbage into wedges
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  3. 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.

    Add cabbage wedges to salted water in dutch oven
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  4. 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.

    Simmer cabbage with water and butter
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  5. Sprinkle the cabbage with salt and pepper - season to taste.

    Cooked boiled cabbage and butter
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  6. Serve and enjoy!


  • Homemade hot pepper sauce: Fill a sterile jar with cleaned, chopped hot or mild peppers. If the peppers are small, 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.

Recipe 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.