Quick & Easy Boiled Cabbage

Ingredient Notes
How to Boil Cabbage
Storing Leftover Boiled Cabbage
Cozy Cabbage Favorites

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.

uncooked cabbage cut into wedges on a cutting board

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).

Cut wedges evenly so everything finishes at the same time.
Salt the water like pasta water for the best flavor.
Start checking tenderness at 8 minutes. Remove when it’s tender (a fork slides into the thickest part) but still holds its shape.
Drain well, then let it sit in the colander for 1 minute so extra water steams off.
Add the butter after draining, so it clings and does not slide off the cabbage.

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

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.

*nutrition information doesn’t include optional ingredients

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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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