This boiled cabbage recipe makes soft and tender healthy cabbage.
Boiling cabbage is a quick and easy way to achieve tender and moist leaves of cabbage. Intact leaves of cabbage are delicious stuffed with meat or served as a simple side with a pat of melted butter.
Only 2 main ingredients are needed for this recipe – butter and cabbage!
Why Boil Cabbage?
- Cabbage is a nutrient dense and healthy vegetable that is low carb and mild tasting.
- Boiling this cruciferous vegetable makes tough leaves tender and soft.
- Boiled cabbage is also milder than pan frying, making it easier to digest plus it’s quick to make.
- Cabbage is versatile as it pairs well with almost any main dish – bacon, ham, beef, and sausage.
Just 2 Ingredients!
Cabbage – Buy cabbage that has firm tight leaves, and is free from brown spots or discoloration. There are different types of cabbage – green, Napa, Savoy, and red. For this recipe green is the best option, however, the other varieties will also work.
Variations – Season with red pepper flakes, chopped chives, parsley, or bacon bits. Boiled cabbage tasted great with corned beef, too!
How to Boil Cabbage
- Cut the cabbage in half and then into wedges (as per the recipe below).
- Bring a pot of salted water to a boil.
- Add the cabbage wedges and boil for 8-12 minutes.
- Drain and brush with butter.
Ways to Serve Boiled Cabbage
- Boiled cabbage is a simple dish that can be served as is with a pat of butter. Or the leaves can be peeled and each leaf can be stuffed with meat.
- This makes a delicious and easy side dish for dinner and can be served with some baked ham, bacon wrapped chicken, or beef rouladen.
- Sprinkle it with some crushed bacon, sausage pieces, or stir-fried ground beef for a light lunch.
Tips From the Kitchen!
- Remember to cut the cabbage, leaving the core intact. This will ensure that the cabbage does not fall apart while cooking.
- Use a fork to check if the cabbage is cooked. Cooking times will vary on the size of the cabbage pieces.
- Leftovers will keep in the refrigerator for 3-4 days.
Low Carb Cabbage Recipes
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Boiled Cabbage
Equipment
Ingredients
- 1 small head of cabbage
- 2 tablespoons butter , melted
- salt and pepper , to taste
Instructions
- Remove any discolored leaves from the cabbage. Cut the cabbage in half and cut each half into 4 wedges, leaving the root intact to hold the wedges together.
- Bring a large pot (or saute pan) of salted water to a boil.
- Add cabbage wedges and boil 8-12 minutes or just until tender.
- Drain well and brush each wedge with melted butter. Season with salt and pepper to taste.
Notes
- Use a fork to test for doneness while it’s cooking.
- Cooking time will vary based on the size of the cabbage.
- Refrigerate leftovers for 3-4 days.
- Cabbage can smell strong when an airtight container is opened, and this is normal.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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