Boiled Cabbage: Wedges or Shredded

5 from 18 votes

This boiled cabbage recipe uses four ingredients and can be made shredded or in wedges. Perfect with ham or corned beef!

Prep Time2

Cook Time10

Total Time12

Course: Side

Cuisine: American

Diet: Low Calorie, Vegetarian

Freezer friendly: 10 Months

Shelf life: 3 Days

Servings:

Author: Samira

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.

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!

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!