Cabbage is a versatile vegetable that makes a great side dish for everything from corned beef to roast chicken. It doesn't need much to make it tasty, either. This easy boiled cabbage recipe calls for just four ingredients—cabbage, butter, salt, and pepper—and it's done in about 25 minutes.
The Spruce Eats / Julia Hartbeck
Opt for Green or Savoy Cabbage
Use green or Savoy cabbage because they're the best cabbage varieties for boiling, becoming tender and sweet after cooking. Pick heads that feel firm and heavy in your hand. Pull off and discard any outer leaves that appear wilted, brown, or torn.
Boiled vs. Steamed Cabbage
Boiling is a traditional way to prepare cabbage, though steamed cabbage is another popular option. The two methods are really very similar—boiling cooks the cabbage in a few inches of water while steaming suspends the cabbage over the water in a steamer basket. Both methods result in fork-tender cabbage.
Why Is My Boiled Cabbage Smelly?
Boiled cabbage is notoriously smelly and steaming is often thought of as a less aromatic way to cook the vegetable. However, the pungent smell is actually the result of overcooking. Boil it just until tender, and you won't have a stinky kitchen.
How to Serve Boiled Cabbage
Once cooked, you can drizzle the cabbage wedges with a little cider vinegar, pepper vinegar sauce, or hot sauce if you like. Cooked cabbage is wonderful served alongside ham or roast chicken, and corned beef and cabbage is, of course, a popular dish on St. Patrick's Day or any time you need a hearty meal.
Tips on How to Cut Cabbage Into Perfect Wedges
- Trim the cabbage—Remove and discard the outer leaves and excess stem from the cabbage and wash with water.
- Halve the cabbage—After drying, stand the cabbage on its stem end on a cutting board and cut it in half.
- Cut wedges—Lay a cabbage half down on a cut side and slice it into two, three, or four equal wedges, making sure each cut goes through the core to keep the wedge intact.
- Learn more—About cabbage here.
"An easy vegetable side dish can solve many weeknight suppertime woes. This cabbage is simple but delicious and fast. It pairs wonderfully with a seasoned protein, and there's plenty for leftovers." —Renae Wilson
Ingredients
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1 medium head cabbage
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1/2 teaspoon fine salt, more as needed
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3 to 4 tablespoons unsalted butter, melted
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Rinse 1 medium head cabbage in water, pat dry, then cut into 6 equal-sized wedges.
The Spruce Eats / Julia Hartbeck
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Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven. Cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon fine salt. Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes.
The Spruce Eats / Julia Hartbeck
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Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.
The Spruce Eats / Julia Hartbeck
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Drain the water and return the pan to low heat. Continue to cook, uncovered, until any remaining moisture has evaporated. Add 3 to 4 tablespoons melted unsalted butter, turning the cabbage gently to coat.
The Spruce Eats / Julia Hartbeck
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Season to taste with salt and freshly ground black pepper, and serve.
The Spruce Eats / Julia Hartbeck
Feeling Adventurous? Try This:
- Swap out the simmering liquid—Use chicken or vegetable broth in place of the water.
- Swap out the seasoning—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.
- Spice it up—Drizzle the cabbage with store-bought or homemade hot sauce.
Is Boiled Cabbage Healthy?
Cabbage is packed with vitamins C and K and is a good source of potassium, magnesium, and phytonutrients. It's low in calories and fat, though the butter in this recipe adds both to the dish. Additionally, the insoluble fibers in cabbage can keep the digestive system healthy, and the soluble fiber and phytosterols may help reduce LDL cholesterol levels.
| Nutrition Facts (per serving) | |
|---|---|
| 117 | Calories |
| 8g | Fat |
| 12g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 117 |
| % Daily Value* | |
| Total Fat 8g | 10% |
| Saturated Fat 5g | 24% |
| Cholesterol 20mg | 7% |
| Sodium 254mg | 11% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 4g | 15% |
| Total Sugars 6g | |
| Protein 3g | |
| Vitamin C 79mg | 394% |
| Calcium 105mg | 8% |
| Iron 0mg | 2% |
| Potassium 420mg | 9% |
| *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. | |
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