Boiled Cabbage – Spend With Pennies

While this boiled cabbage recipe is simple, it’s also delicious. Simply seasoned, this buttery veggies makes an easy side for just about any meal.

• Cabbage: Green cabbage is best for this recipe, but you can use Napa, red, or Savoy cabbage. Just be sure to keep the roots intact so they stay together while cooking.
• Seasonings: Besides butter, salt, and pepper, try some chopped parsley, green onions, or bacon bits. Add a little bacon grease to the boiling water to infuse the cabbage with a smoky flavor.

Variations

Instead of water, simmer cabbage in vegetable broth or chicken broth. Other tasty toppings include a drizzle of teriyaki sauce or a zesty buffalo sauce.

Storing Leftover Boiled Cabbage

Keep leftover boiled cabbage in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.

Portions can be frozen in zippered bags but will not be as firm once they’re thawed. Add them to a hearty cabbage soup or chop up the leaves and pan fry them with diced ham or crumbled bacon.

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Boiled Cabbage

Make this quick and easy boiled cabbage recipe for a tasty and nutritious side dish.

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Cook ModePrevent your screen from going dark

• Remove any discolored leaves from the cabbage. Cut the head of cabbage in half and cut each half into 1 ½-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.

*nutrition information doesn’t include optional ingredients

• 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.

Calories: 53 | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 194mg | Fiber: 3g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 42mg | Calcium: 46mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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