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Quick & Easy Boiled Cabbage
This boiled cabbage is quick, tender, and buttery. Simply seasoned, it’s an easy side dish that goes with almost any meal.
- Flavor: Mild, slightly sweet, and buttery with a hint of salt and pepper for simple, classic comfort.
- Budget-Friendly: Cabbage is one of the most affordable veggies, making this a budget-friendly side dish.
- Swaps: Swap the water for vegetable broth to boost the flavor, or add a spoonful of bacon drippings to the pot for a smoky touch.
- Serving Suggestions: Serve this cabbage dish alongside Irish soda bread, corned beef, ham, or sausage for an easy meal.
Ingredient Notes
- Cabbage: Green cabbage is best for this recipe. Choose a firm, heavy head with tight leaves. Remember to keep the core intact so the wedges do not fall apart.
- Seasonings: Salt the water well so the cabbage tastes seasoned all the way through. This is where most of the flavor comes from.
- Butter: Drizzle with melted butter right after draining so it coats every layer. For extra flavor, try browned butter, a little garlic butter, or a tiny spoon of Dijon stirred into the melted butter.
- Variations: Toss with parsley, chives, or a squeeze of lemon for brightness. For extra flavor, top with green onions or bacon bits.
How to Boil Cabbage
- Remove wilted leaves and cut into wedges with the core intact.
- Boil in salted water until tender, and season to taste (full recipe below).
Storing Leftover Boiled Cabbage
Store drained cabbage in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. If you freeze the cabbage, the texture will be softer after thawing, so it is best used in soups, casseroles, or stir-fries
When ready to use, reheat it until warm in a skillet with a little butter over medium heat, or microwave in short bursts, stirring gently.
Cozy Cabbage Favorites
Did you love this Boiled Cabbage recipe? Leave us a comment and rating below!
Remove any discolored leaves from the cabbage. Cut the head of cabbage in half and cut each half into 1½-inch wedges leaving the core intact to hold the wedges together.
Bring a large pot of salted water to a boil. If using bacon fat or bacon, add to the boiling water for flavor.
Add cabbage wedges and boil 8-12 minutes or just until tender.
Drain well, drizzle with butter and season with salt & pepper to taste.
- Water can be replaced with broth for more flavor.
- Top with crispy bacon bits if desired.
- Cabbage can be chopped into 1-inch strips instead of wedges if desired. Reduce the cooking time as needed.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Calories: 53 | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 194mg | Fiber: 3g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 42mg | Calcium: 46mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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