Deceptively simple yet easy to underestimate – this Boiled Cabbage is iconic comfort food!
Table of Contents
Boiled cabbage is one of my all-time favorite foods. It’s satisfying and delicious and pairs well with so many different dishes. The trick to keeping your kitchen smelling delightful is to not overcook the cabbage! Cabbage that is cooked only until tender is tasty, has a good aroma, holds together well, and is sweet.
You’re going to love how this inexpensive dish comes together very easily and quickly. This is definitely a dish for beginners. And it’s good to have this recipe as guidance, so you don’t need to learn by trial and error to not overcook. Other easy beginner-friendly dishes include: Instant Pot Corn on the Cob, Baked Potatoes, and Easy Air Fryer BBQ Chicken Thighs.
Is Boiled Cabbage Healthy?
Boiled cabbage is a very healthy dish. It’s low in calories, and has so much goodness, that it’s difficult to overstate its health benefits. It is loaded with fiber, nutrients, minerals, and antioxidants. This recipe calls for butter, but you can easily make it dairy-free and vegan by replacing that with olive oil or plant-based butter.
How Do You Keep the Wedges from Falling Apart?
There are several methods to ensure the wedges stay together, for a good presentation. Use small heads of cabbage. Actually, the smaller the better, so you may even need 2 small heads. Peel away the outer layers, then wash with cold water. Cut the stem end off, then set the cabbage on that end and cut it in half. Then cut into wedges, making sure to leave part of the core in each wedge, to hold it together. Be gentle when placing the cabbage into the boiling water, and when removing it. Use a pot with an integral strainer basket, or a stainless steel strainer or skimmer, or a large slotted spoon. Two large wooden spoons will also work, if you are careful! All of these methods will help to keep the wedges intact.
INGREDIENTS
- 1 medium-head green cabbage
- 1 teaspoon kosher salt
- 4 cups water
- 2 tablespoons unsalted butter
- Freshly ground black pepper to taste
INSTRUCTIONS
Prep
Clean and cut cabbage into wedges.
Boil
Cook cabbage in salted boiling water until tender.
Serve
Drain, butter, season, and enjoy.
Devour!
FAQs & Tips
The cabbage can be prepped ahead of time and then stored in an airtight container to keep it from drying out. Cooked cabbage can be reheated in the microwave for 3-4 minutes, just until the desired temperature is reached. Again, you don’t want to overcook it. Wedges can also be reheated in a covered casserole dish in a preheated 350°F oven until heated through.
Both green (also called white) and savoy cabbages can be used for this recipe. Savoy is a bit milder and sweeter, and its leaves are a bit looser. Sometimes it’s more expensive. Red cabbage will work, but turns blue when boiled! Adding 2-3 tablespoons of vinegar to the water will lessen that effect, but it will still turn a shade of blue. Cabbages such as napa or bok choy won’t work well for wedges, but they sure are good raw or in soup!
Possibilities include dill, sage, caraway, basil, oregano, ginger, fennel, and allspice. A drizzle of apple cider vinegar is also welcome.
Serving Suggestions
As soon as I think of cabbage, I think of plain noodles, or mashed potatoes, or both! Boiled cabbage also goes well with so many protein options. Try Crispy Baked Tofu or Cheesy Baked Chicken Tenders. For a pork option, there’s Oven-Baked Ribs, and for beef, there’s Sweet and Sour Meatballs. Of course, corned beef is another option, especially for St. Patrick’s celebrations. This cabbage will also work with just about any seafood dish, such as Easy Tilapia, Grilled Grouper, or Cod Scrambled Eggs. Yes, it goes well with eggs, too!
Ingredients
- 1 medium head green cabbage
- 1 teaspoon kosher salt
- 4 cups water
- 2 tablespoons unsalted butter
- Freshly ground black pepper to taste
Instructions
- Remove the outer leaves of the cabbage, rinse thoroughly, and cut into 8 wedges, keeping the core intact to hold the leaves together.
- In a large pot, bring 4 cups of water and 1 teaspoon of kosher salt to a boil.
- Carefully place the cabbage wedges into the boiling water. Reduce heat to medium-low, cover, and simmer for 12-15 minutes or until the cabbage is tender.
- Once the cabbage is tender, remove it with tongs or a slotted spoon and drain well.
- Transfer the cabbage to a serving dish, dot with unsalted butter, and season with freshly ground black pepper to taste. Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment