|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 5g||19%|
|*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.|
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)
Rinse the cabbage and cut it into 6 wedges.
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.
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.
Sprinkle the cabbage with salt and pepper - season to taste.
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.
- 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.