How to Cook Boiled Cabbage

How to cook boiled cabbage

The Spruce / Julia Hartbeck

  • 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.)

Cabbage is a versatile vegetable that can be cooked as a side dish or part of a main dish, and doesn't need much to make it tasty. This basic boiled cabbage recipe calls for just four ingredients: cabbage, butter, salt, and pepper. Once cooked, you can drizzle the cabbage with a little cider vinegar or pepper vinegar sauce if you like. Cooked cabbage is wonderful served alongside ham, pork, and corned beef.

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Ingredients

  • 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 the ingredients.

    Ingredients for boiled cabbage
    The Spruce / Julia Hartbeck
  2. Rinse the cabbage and cut it into 6 wedges.

    Cut cabbage
    The Spruce / Julia Hartbeck
  3. Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil.

  4. Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes.

    Add cabbage to water
    The Spruce / Julia Hartbeck
  5. Turn cabbage carefully, and simmer an additional 8 minutes or until tender.

    Turn cabbage carefully
    The Spruce / Julia Hartbeck
  6. Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly.

    Pour out water
    The Spruce / Julia Hartbeck
  7. Sprinkle the cabbage with salt and pepper, seasoning to taste.

    Sprinkle the cabbage with salt and pepper
    The Spruce / Julia Hartbeck

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.
  • Drizzle the cabbage with a 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 some vinegar to a boil. Pour the hot vinegar over the peppers. Cover and refrigerate for a week or two before using.