This boiled cabbage is quick, tender, and buttery. Simply seasoned, it’s an easy side dish that goes with almost any meal.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: Mild, slightly sweet, and buttery with a hint of salt and pepper for simple, classic comfort.
- Budget-Friendly: Cabbage is one of the most affordable veggies, making this a budget-friendly side dish.
- Swaps: Swap the water for vegetable broth to boost the flavor, or add a spoonful of bacon drippings to the pot for a smoky touch.
- Serving Suggestions: Serve this cabbage dish alongside Irish soda bread, corned beef, ham, or sausage for an easy meal.
Ingredient Notes
- Cabbage: Green cabbage is best for this recipe. Choose a firm, heavy head with tight leaves. Remember to keep the core intact so the wedges do not fall apart.
- Seasonings: Salt the water well so the cabbage tastes seasoned all the way through. This is where most of the flavor comes from.
- Butter: Drizzle with melted butter right after draining so it coats every layer. For extra flavor, try browned butter, a little garlic butter, or a tiny spoon of Dijon stirred into the melted butter.
- Variations: Toss with parsley, chives, or a squeeze of lemon for brightness. For extra flavor, top with green onions or bacon bits.
How to Boil Cabbage
- Remove wilted leaves and cut into wedges with the core intact.
- Boil in salted water until tender, and season to taste (full recipe below).
Storing Leftover Boiled Cabbage
Store drained cabbage in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. If you freeze the cabbage, the texture will be softer after thawing, so it is best used in soups, casseroles, or stir-fries
When ready to use, reheat it until warm in a skillet with a little butter over medium heat, or microwave in short bursts, stirring gently.
Cozy Cabbage Favorites
Did you love this Boiled Cabbage recipe? Leave us a comment and rating below!
Equipment
Ingredients
- 1 head green cabbage small
- 2 tablespoons melted butter
- salt and black pepper to taste
- bacon drippings optional, or 2 slices bacon
Instructions
- Remove any discolored leaves from the cabbage. Cut the head of cabbage in half and cut each half into 1½-inch wedges leaving the core intact to hold the wedges together.
- Bring a large pot of salted water to a boil. If using bacon fat or bacon, add to the boiling water for flavor.
- Add cabbage wedges and boil 8-12 minutes or just until tender.
- Drain well, drizzle with butter and season with salt & pepper to taste.
Notes
- Water can be replaced with broth for more flavor.
- Top with crispy bacon bits if desired.
- Cabbage can be chopped into 1-inch strips instead of wedges if desired. Reduce the cooking time as needed.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I’ve been cooking my cabbage in chicken broth, and it’s a game changer. I like to add red pepper flakes and onion power (thin-sliced white onion works well, too).
Thanks for sharing, Leslie! That sounds delicious.
I haven’t tried it yet but I will because I love cabbage
Looks delicious!
Thank you for trying our recipe, Virginia!
Easy and healthy, what’s not to like.
Thank you
Iam in in process getting ready to start cooking.Iam sure the cabbage will be good after they are cooked.
Enjoy Arthur!
So simple and so good ! Thank you again for giving me a “What can i do quickly and yet good with this “ recipe.
So glad you enjoyed it, sometimes simple is so good!
I’m so new to this cooking thing. Lol. I need to double this to 16 servings. Do I just double every single ingredient? What about cooking time? This is my side to bring for Christmas! THANK YOU SO MUCH!!!
Yes, you will need to double all of the ingredients, the cooking time will be the same just boil the cabbage in smaller batches so it’s more manageable!
I wanted to know how long to boil cabbage. Instead, you say to book until tender. THANKS FOR NOTHING !!!!!
Hi Bill, Step 3 says: Add cabbage wedges and boil 8-12 minutes or just until tender.
Hope that helps.
This recipe worked so well! My husband loves boiled cabbage but I was unfamiliar with it or how to make it… your recipe is a winner! I also added some red wine vinegar at the end just before serving, upon husband’s request. Delicious!
That is awesome, Emily! Glad he enjoyed it.
I actually made this before I saw your post but I have to say this this Is the absolute easiest thing I’ve ever made.
What makes it a cut above the rest is the butter, it just takes it somewhere else entirely..
And I made mine in the microwave.
This is a good recipe and a green that doesn’t have a strong flavor like chard or kale. This recipe is perfect as a side to processed or not very nutritious foods since it is so cheap and healthy. I pressure cook mine for 2 minutes in a steamer and put vinegar on in addition to the fat as suggested. I feel the pressure steamed vegetables are a little sweeter since they are cooked less time and not in contact with the water.
Wonderful just what I wanted thank you
You are very welcome Matt! Glad you enjoyed it :)
When I cook cabbage I do it 2 ways:
– chopped up, cooked in butter
and my fav
– chopped up, boiled, drained. Blend in a couple of tablespoons of Devonshire cream. Magical!!
Both of those sound delicious Anita. Thanks for the suggestions!