how to boil cabbage recipe
The Best how to boil cabbage recipe
Boiled cabbage is one of those things I make more often than any recipe card would suggest. There is no trick to it and no long ingredient list, just cabbage, water, salt, and a pat of butter at the end. I keep a head in the fridge most weeks because it costs very little and it stretches a meal for everyone at the table.
My kids eat it without complaint, which I cannot say about most vegetables I put out. Everyone seasons their own plate, vinegar for my husband, black pepper and butter for me, and that keeps the peace. It sits next to roast chicken on a Sunday and next to leftover meatloaf on a Wednesday, and it works just as well either way.
Cabbage still gives you fiber, vitamin C, and vitamin K after it hits the boiling water, and it stays low in calories, which helps when the rest of the plate is on the heavier side. The whole thing is done in about 15 minutes, so a real vegetable actually lands on the table on the nights I am running behind.
:max_bytes(150000):strip_icc()/how-to-cook-boiled-cabbage-3052247-step-05-1af6280788324287ac61d05a31447eea.jpg)
Easy Boiled Cabbage
Tender, sweet boiled cabbage is one of the simplest side dishes you can put on the table. A short simmer in salted water keeps the leaves bright and mild, and a knob of butter at the end adds just enough richness.
🥘Ingredients
For the Cabbage
Optional Finishes
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Boiled Cabbage Works
Boiling cabbage is one of those simple dishes I keep coming back to because it fits just about any meal and never takes much time or effort. It works well for family gatherings since it feeds a crowd, pairs with almost anything on the table, and even picky eaters tend to go for it. If you keep the water seasoned and pull the wedges out while they still have a little bite, you get a dependable side dish every time.
❓ Frequently Asked Questions About Boiled Cabbage
1. How long should you boil cabbage?
Green cabbage usually takes 8 to 12 minutes once the water returns to a boil. For crisp-tender wedges, start checking at 8 minutes; for soft, silky leaves, let it go closer to 12. Red cabbage tends to need a few extra minutes, and shredded cabbage cooks in as little as 3 to 5 minutes.
2. Should you cut the cabbage before boiling it?
Cut it into wedges or thick slices so the pieces cook evenly and keep some texture. Leave the core intact on each wedge, since it holds the leaves together in the pot. Shredding works too, but watch the clock closely because thin strips overcook fast.
3. How do you keep boiled cabbage from smelling up the kitchen?
The sulfur smell comes from compounds released as cabbage cooks, and it gets stronger the longer it boils. Keep the pot uncovered, use plenty of water, and pull the cabbage out as soon as it’s tender. A splash of vinegar or a bay leaf in the water can soften the aroma.
4. Why did my boiled cabbage turn out soggy and waterlogged?
Overcooking is the usual culprit, followed by not draining it well. Boil until just tender, then drain in a colander and let it steam dry for a minute or two. If you plan to serve it with butter or a sauce, pat the pieces dry first so the dressing clings instead of pooling.
5. Can you boil cabbage ahead of time and reheat it?
Yes. Cook it slightly shy of done, cool it quickly, and store it covered in the refrigerator for up to three days. Reheat gently in a skillet with a little butter or broth, or steam it briefly, so it doesn’t turn mushy the second time around.
6. Should you salt the water before boiling cabbage?
Salt the water generously, the way you would for pasta, so the cabbage seasons from the inside out. Add it once the water is boiling, then taste a piece near the end of cooking and adjust. Avoid adding baking soda, which speeds cooking but can leave an unpleasant texture.
