Go Back

Boiled Cabbage

Boiled cabbage is a simple, wholesome side dish that transforms this humble vegetable into a tender, flavorful addition to any meal. With just a few ingredients and minimal effort, you can create a comforting dish perfect for weeknight dinners, holiday gatherings, or pairing with hearty proteins like corned beef and sausages.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Irish
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium green cabbage about 2 pounds
  • 8 cups water
  • 2 tablespoons salt for boiling water
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder optional
  • 1/4 teaspoon salt for seasoning after cooking

Equipment

  • Large pot or Dutch oven (at least 6 quarts)
  • Sharp chef's knife
  • Cutting board
  • Colander or strainer
  • Large serving bowl
  • Tongs or slotted spoon
  • Measuring spoons

Method
 

  1. Remove any wilted or damaged outer leaves from the cabbage and discard them. Cut the cabbage into quarters through the core, then cut out the tough core from each quarter at an angle.
  2. Slice each quarter into 1.5 to 2-inch wedges or chop into bite-sized pieces if you prefer. Keep pieces uniform to help them cook evenly.
  3. Fill your large pot with 8 cups of water and add 2 tablespoons of salt. Bring the water to a rolling boil over high heat.
  4. Carefully add all the cabbage pieces to the boiling water. The water temperature will drop initially, so return it to a boil, then reduce heat to medium-high to maintain a steady simmer.
  5. Stir the cabbage gently once or twice to make sure all pieces are submerged.
  6. Cook the cabbage for 12 to 15 minutes, stirring occasionally. Test for doneness by piercing a piece with a fork after 12 minutes. The cabbage should be tender but still have a slight firmness when you bite into it.
  7. Pour the cabbage into a colander set in your sink and let it drain for about 30 seconds. Shake the colander gently to remove excess water.
  8. While the cabbage drains, add the butter to your empty pot and return it to low heat for about 30 seconds until melted. If using garlic powder, stir it into the melted butter now.
  9. Return the drained cabbage to the pot with the melted butter. Add the black pepper and the remaining 1/4 teaspoon of salt, then toss everything together using tongs until every piece is coated, about 30 seconds.
  10. Transfer the cabbage to a serving bowl and serve hot. The texture is best within the first 10 minutes.

Notes

Add a tablespoon of apple cider vinegar to the boiling water for a tangy flavor that cuts through the richness of the butter and brightens the entire dish. Reserve about half a cup of the cooking liquid before draining if you want to thin out the butter sauce or reheat leftovers later. Store leftovers in an airtight container in the refrigerator for up to 4 days.