Boiled Cabbage: Wedges or Shredded

5 from 18 votes
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This boiled cabbage recipe uses just four simple ingredients—cabbage, butter, salt, and pepper—and can be easily prepared in two ways: shredded or in wedges. The perfect side dish for ham or corned beef!

A large pan with boiled shredded cabbage with pepper sprinkled over it.

Boiled cabbage recipes often have a bad reputation—whether it’s the smell, the cooking process, or childhood memories of overcooked, mushy cabbage. But let me change your mind!

Growing up, cabbage was a stable in our kitchen. From simple dishes like boiled cabbage and comforting cabbage soup to hearty stuffed cabbage rolls, I’ve learned how to transform this humble vegetable into a flavorful side dish.

This quick and easy boiled cabbage recipe is perfect for boosting your veggie intake with minimal effort. Plus, I will show you two simple ways to cook cabbage—cut into wedges or shredded—so you can use the texture that best fits your meal.

With the same simple ingredients and a bit different cooking times between the methods, this nutrient-packed side dish is ready in no time. I hope you give it a try and say goodbye to bland, overcooked cabbage.

Boiled cabbage wedges on a plate, sprinkled with pepper.

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Watch quick and easy boiled cabbage

Ingredients

A photo of the ingredients to make boiled cabbage.
  • Cabbage: I usually use a medium-sized green cabbage, but you can also try other types like Savoy cabbage or red cabbage.
  • Butter: Use unsalted butter. Alternatively, you could use a bit of olive oil.
  • Salt and pepper: for seasoning. You can also enhance the flavor with garlic powder, onion powder, red pepper flakes, cajun seasoning, or your favorite herbs and spices.
  • Water.

See the printable recipe card below for full information on ingredients and quantities.

Boiled cabbage: wedges

Prepare the wedges: First, rinse the head of cabbage thoroughly and, if needed, remove any damaged outer cabbage leaves. You can shorten the stem if it’s sticking out, but keep the core intact, as that will help the wedges hold together.

Then cut the cabbage into six wedges – first in half, then each half into three wedges.

A collage of photos for the steps for cutting cabbage head into wedges.

Boil the Wedges: Add water and one teaspoon of salt to a large pot or Dutch oven. Bring to a boil over medium-high heat, then add the cabbage wedges. Simmer uncovered for 10 to 12 minutes, turning halfway through, until tender but still slightly crisp.

Carefully remove the cabbage with a slotted spoon and drain the water from the pan. Place the pan on low heat and allow the moisture to evaporate – the pan should run dry.

Then, place the cabbage back into the pan and add butter and pepper to taste. The heat from the pan will help melt the butter. If you want, you can melt the butter in advance and pour it over the wedges, making sure they are well coated.

A collage of photos for the steps for cooking cabbage wedges in boiling water.

Boiled cabbage: shredded

Prepare the shreds: Begin by rinsing the cabbage thoroughly and, if needed, removing any damaged outer leaves. Cut the cabbage in half, then into quarters, and remove the core. Finally, slice the cabbage into thin, even shreds.

A collage of photos for the steps for shredding cabbage.

Boil the Shreds: Add water and salt to a large pot or Dutch oven and bring to a boil over medium-high heat. Add the shredded cabbage and simmer uncovered for 3-5 minutes until tender but still slightly crisp.

Keep an eye on it so it doesn’t overcook—the shreds can quickly become too soft and mushy and develop a strong smell.

Drain the cabbage well, then place it back in the pot and top it with butter and pepper to taste. Carefully stir to coat all the shreds with the seasoning. The boiled cabbage is now ready to enjoy!

A collage of photos for the steps for cooking shredded cabbage.

For both shredded cabbage and wedges, it’s best to boil them uncovered to allow steam to escape, which helps keep their texture and prevents overcooking.

Ways to serve it

Boiled cabbage tastes great, seasoned simply with just butter, salt, and pepper. You can enjoy it alone as a snack or alongside:

If you try this quick and easy boiled cabbage recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Boiled Cabbage: Wedges or Shredded

5 from 18 votes
By: Samira
This boiled cabbage recipe uses four ingredients and can be made shredded or in wedges. Perfect with ham or corned beef!
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 8

Ingredients 
 

  • 2 lb cabbage 1 medium head
  • 2 Tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups water

Instructions 

Boiled cabbage wedges

  • Rinse the cabbage and remove any damaged outer leaves.
  • Cut the cabbage in half, then slice each half into three wedges. Keep the core intact.
  • In a large pot or Dutch oven, bring the water and salt to a boil over medium-high heat.
  • Simmer uncovered for 10-12 minutes, turning halfway, until tender but crisp.
  • Carefully remove the wedges from the pan and discard the water. Place the pan on low heat to evaporate moisture.
  • Place the cabbage back into the pan and add butter and pepper. The heat from the pan will melt the butter.

Beoiled shredded cabbage

  • Rinse the cabbage head and remove any damaged outer leaves.
  • Cut the cabbage in half, then into quarters. Remove the core and slice the cabbage into thin shreds.
  • In a large pot or Dutch oven, bring the water and salt to a boil over medium-high heat.
  • Add the shredded cabbage and simmer uncovered for 3-5 minutes until tender but still slightly crisp. Watch the pot to prevent it from overcooking.
  • Drain the cabbage well. Return it to the pot, add butter and pepper, and stir.
    The boiled cabbage is now ready to enjoy!

Video

Notes

Use different varieties of cabbage: I love using green cabbage for this recipe, but you can also use Savoy or red/purple cabbage. 
To Store: Let the cabbage cool completely before transferring it to an airtight container. Then, store it in the fridge for up to 3 days.
To Freeze: Allow it to cool, then transfer it to an airtight container or freezer-safe bag. It can be kept in the freezer for up to 10 months.
To reheat: Reheat in the microwave or sauté on the stovetop. Add some butter and seasoning for extra flavor.
Check the blog post for serving recommendations!
Course: Side
Cuisine: American
Freezer friendly: 10 Months
Shelf life: 3 Days

Nutrition

Calories: 54kcal, Carbohydrates: 7g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 343mg, Potassium: 195mg, Fiber: 3g, Sugar: 4g, Vitamin A: 201IU, Vitamin C: 42mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 18 votes (16 ratings without comment)

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4 Comments

  1. Cindy says:

    5 stars
    Loved it, added carrots and Brussels sprouts

    1. Support @ Alphafoodie says:

      Glad you liked the recipe, Cindy. Serving it with extra veggies sounds delicious! 🙂

  2. Helen Perkins says:

    5 stars
    Sounds so good, can’t wait to try them.

    1. Samira says:

      Hey Helen! I’m so glad you’re excited to try the recipe! It’s super tasty and easy to make. Hope you enjoy it!