Boiled Cabbage Recipe
Simply boiled cabbage to serve as a side dish, or to use in other recipes.
Equipment
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
Serving: 1 | Calories: 38kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 415mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 55mg | Calcium: 61mg | Iron: 1mg
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