Boiled Cabbage Recipe
This boiled cabbage recipe will introduce you to the wonderful world of boiled cabbage recipes which use this nutritious cruciferous vegetable to create so many delicious dishes!
If you’ve shunned cabbage in the past, the new year is a great time to turn a new leaf (pun intended!)
As an Amazon Associate I earn from qualifying purchases. I received Savoy cabbages from Melissa’s Produce under no obligation to promote or share.
In fact, the New York Times predicts that cabbage will be one of the new food trends of 2026! I’m not usually on trend, but this time I am! I’m not joking when I say that cabbage is one of my favorite vegetables, but similar to most other foods, it depends on which cabbage you use, and how you cook it!
In this aspect, I’d like to tell you a bit about cabbages so that you can make a more informed decision at the grocery store or farmer’s market (or even better, in your own garden!)
How to Choose a Cabbage
First of all there are different types of cabbage, but the main types in the US are green cabbage, Savoy cabbage (my favorite), Napa cabbage and red Napa cabbage. I recommend using Savoy cabbage for all cooked recipes, whilst green cabbage is better for cole slaw and using raw.
Look for fresh, firm and if possible, bright green leaves, although most times in the US, the darker outer leaves have been removed (except at farmer’s markets.) The darker leaves are more tough compared to the inner, lighter colored leaves, but they are still delicious and have loads of nutrients.
If you can’t find Savoy cabbage, ask for it at your grocer, and specifically mention Melissa’s Produce which supplies most of the fruit and vegetables in the US market.
Here’s a delicious rice and cabbage recipe to try which doesn’t require pre-cooking the cabbage.
How to Boil Cabbage
Follow the step by step directions for cutting, coring and chopping a whole cabbage, whether it’s green, Savoy or another type. It’s easy to cook cabbage on the cooktop or stove and then you’ll be able to serve it as a side dish, or use it in another recipe such as this delicious cabbage casserole. This boiled cabbage recipe is indispensible.
How Long to Boil Cabbage?
While there is no set number of minutes on how long to keep your cabbage boiling, there are some factors to consider:
- How young and tender the cabbage is (less time to cook)
- What are you using the cabbage for? To prep for another recipe where it will cook longer, or to serve as is. The first will require only a few minutes, while the second will take up to 10 minutes.
- How low or high the heat is on your stove. Lower heat will take longer to cook the cabbage.
Once you boil cabbage once, you’ll gain an understanding of how simple the process is. While this boiled cabbage recipe is absolutely fine just served with salt, or some added butter, it is even better (imho) when used in other ways. Without further ado, let’s learn how to boil cabbage without making mush!
Boiled Cabbage Recipe
recipe by Christina Conte serves 6 as a side dish
FULL PRINTABLE RECIPE BELOW
Ingredients
- head of cabbage
- salt
Special equipment: sharp chef’s knife, kitchen tongs
Directions
Wash the cabbage and then place on a cutting board and cut into two halves.
As you can see, the inside of Savoy cabbage looks different from green cabbage which is more compact.
Remove the core from both pieces. We love to eat this raw, and not only is it good for you, but it tastes like kohlrabi.
Cut the halves in half to quarter the cabbage.
Remove the hard ribs from each piece. These can be used in a soup like Scotch broth.
Next, cut into smaller pieces as needed. Some recipes will require larger leaves, and others smaller.
Add water to a large pot, enough to fill it about one quarter of the depth and bring to a boil, then add the pieces of cabbage.
The cabbage doesn’t need to be covered with water.
Cover with a lid and cook over medium high heat for 3 to 10 minutes (depending on how tender or tough the cabbage is and according to how you need it cooked, wilted to fully cooked.) We’re partially boiling, partially steaming the cabbage so that it’s not mushy when it’s cooked.
Turn the cabbage pieces now and then to make sure it cooks evenly.
Just before it’s ready, add salt. Mix well and taste to see if it needs more salt, but also to check for when the cabbage is done.
And when cooked, it will look like this.
Either remove the cabbage from the pot with tongs, or drain the water using a colander.
How to Use this Boiled Cabbage Recipe
Place into a serving dish if using as a side, or put into a large bowl to continue using for your boiled cabbage recipe, as needed. Now you can make boiled cabbage and are all set for St Patrick’s Day, haha!
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Boiled Cabbage Recipe
Special Equipment
- 1 chef's knife
Ingredients
- 1 cabbage
- 1 tsp sea salt more, as needed
Instructions
- Wash the cabbage and then place on a cutting board and cut into two halves.
- Remove the core from both pieces. We love to eat this raw, and not only is it good for you, but it tastes like kohlrabi.
- Cut the halves in half to quarter the cabbage.
- Remove the hard ribs from each piece. These can be used in a soup like Scotch broth.
- Next, cut into smaller pieces as needed. Some recipes will require larger leaves, and others smaller.
- Add water to a large pot, enough to fill it about one quarter of the depth and bring to a boil, then add the pieces of cabbage. The cabbage doesn’t need to be covered with water.
- Cover with a lid and cook over medium high heat for 3 to 10 minutes (depending on how tender or tough the cabbage is and according to how you need it cooked, wilted to fully cooked.) We’re partially boiling, partially steaming the cabbage so that it’s not mushy when it’s cooked.
- Turn the cabbage pieces now and then to make sure it cooks evenly.
- Just before it’s ready, add salt. Mix well and taste to see if it needs more salt, but also to check for when the cabbage is done.
- Either remove the cabbage from the pot with tongs, or drain the water using a colander and place into a serving dish or into a bowl to use in your next recipe.
Notes
- Serve cabbage as is, or with some good quality butter.
Nutrition
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Thank you for Simple Cooking example, that didn’t require 5-15 additional ingredients 🤣
It allowed me to use up 1/2 cabbage,,,oh so simply…. tysvm 😊
You made my day, Tamara! So many people do not appreciate simple cooking and simple recipes, which is sad to me. Thank YOU!
This recipe reminds me of my mother in law that passed away in January. She was 91.
Awww, so sorry, Diana! I bet she was a great cook!
Thanks for this simple tutorial. Made it so easy to follow!
Love it, so easy and very healthy, for me the more simple food is the better as long it’s good quality and fresh.
Absolutely, Terry! Wish everyone felt this way!
It is amazing to me that people don’t generally eat cabbage — we love it. And Savoy is our favorite by far, though sadly hard to source. I know it’s not helping your healthy start to the new year, but a listless butter melted onto Savoy cabbage is heaven! Happy New Year Christina!
I totally agree, David! It’s definitely a favorite of mine, and my family! One of my friends and her family has been smitten with cabbage since making my unstuffed cabbabe casserole! It’s like lasagna, but made with cabbage, instead!
I love cabbage either boiled, in a soup or quarters brushed with olive oil and garlic and either roasted in oven or on bbq. I almost always have cabbage in my fridge
Oooh, I love this, Elaine!! Cabbage-lovers unite!! :)