Forget everything you think you know about boiled cabbage – I've found a way how to cook cabbage that keeps plenty of flavors and makes a mean side dish for any occasion.
Rinse the cabbage thoroughly and, if needed, remove a few of the outer leaves along with the core.
Slice the cabbage into six wedges – first in half, then each half into three.
Add the water and salt to a large pot or dutch oven. Bring to a boil over medium-high heat then add the cabbage (the pot should be about ¼ full).
Simmer for 8 to 10 minutes. Then, carefully turn the cabbage and simmer for an additional 8 minutes or until tender (the thickest part should be knife/fork tender).
While the cabbage is boiling, melt your butter – you can microwave it or do it in a saucepan over low heat. Make sure it doesn't brown.
Once the cabbage is done, carefully remove it 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.
Add the cabbage back into the pan and add the melted butter so it completely coats the wedges. Season to taste with salt and pepper.
Storage Instructions
Store: Allow the cabbage to cool completely before transferring it into a shallow, airtight container or wrapped in aluminum foil. Stored properly, the boiled cabbage will last between 3-5 days, though is best enjoyed fresh or within a day or two of cooking. Freeze: Allow to cool then transfer it to an airtight container or in freezer-safe bags. Keep in the freezer for up to 10 months.
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Notes
Use different varieties of cabbage: I love using green cabbage for this recipe but you can also use Savoy or even red/purple. Boil the cabbage uncovered: this allows you to reduce the smell of cabbage as well as helps you keep an eye on it so it doesn't overcook/overboil.What other seasoning can I add? You can enhance the flavor with garlic powder, onion powder, red pepper flakes, cajun seasoning, or your favorite herbs and spices. Check the blog post for serving recommendations and answers to top FAQs!