Boiled Cabbage
This recipe for boiled cabbage is a simple and delicious side dish!
Servings: 8
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
Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 39mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 0.4mg