Boiled Cabbage Recipe

This tender boiled cabbage recipe is a 30 minute dish I make in one pot with a buttery texture that almost melts in your mouth. It is an easy way to cook cabbage as a side dish or use it as part of a main meal. I use simple ingredients I love like lemon, parsley, seasoning, red pepper flakes, butter, and of course cabbage, and in about 30 minutes I have a delicious dish on the table for my family.

Cabbage recipes are a staple on my blog, first because they are budget friendly, and second because this vegetable helps me create some amazing delicious meals for my family. I have been sharing many cabbage recipes over the years, and if you have been following along for a while, you already know how much I love cooking with it. Just a couple days ago I shared my 20-minute instant pot buttered cabbage, which is seriously a real lifesaver on busy days filled with errands and kids activities. And of course, another favorite is my stuffed cabbage rolls, which have become a top family meal and are a must try if you have not made them yet.

And today I will show you one of the simplest ways to cook cabbage so you can serve it as a tasty side dish that costs just a few dollars. I enjoy boiled and steamed vegetables and like adding them to casseroles and soups, and my one pot recipe keeps things very simple. I start by boiling the cabbage until it is very tender and bright green, then tossing it in butter and serving it with a splash of lemon, fresh herbs, and crushed red pepper. Yes, that’s it, so I hope you give it a try!

Why you will love this recipe

• One pot, less cleaning : I make this boiled cabbage in one pot, which keeps cleanup simple on busy days. This is perfect as a side dish or as part of a main meal.
• Ingredients I keep handy: I use cabbage, butter, lemon, parsley, seasoning, and red pepper flakes because I usually have them on hand. These ingredients cook together in a way that makes the cabbage tender and rich. So good!
• Budget friendly cooking: I grab a head of cabbage when I want to keep dinner affordable and still put a hearty vegetable on the table for my kiddos.
• Easy cooking method: All I so is boil the cabbage until it is tender, then toss it with butter, lemon, parsley, seasoning, and red pepper flakes. It is an easy step by step recipe that is great for everyday meals.

What you will need

• A whole head of cabbage: I prefer green cabbage or savoy cabbage most often, and red cabbage also works with a slightly stronger taste.
• Unsalted butter: I use butter to coat the cabbage and add a rich delicious flavor.
• Salt and pepper: I season with sea salt and freshly ground black pepper to keep it simple.
• Red pepper flakes: I sprinkle in red pepper flakes to add a little warmth to the dish.
• Chopped fresh parsley: I finish with parsley for a fresh taste.
• Lemon wedges: I serve with lemon wedges so everyone can add a splash of citrus.

How to make

Prep and heat: I rinse the cabbage, remove any bad outer leaves, cut it into 6 wedges, then add about 1 inch of lightly salted water to a large deep skillet or Dutch oven and bring it to a boil.

Cook the cabbage: I place the cabbage wedges in the pan and add 1 half teaspoon of salt. I cover the pan and simmer over medium heat for 8 to 10 minutes.

Flip and finish cooking: I carefully turn the cabbage wedges to the other side and simmer for another 8 to 10 minutes until the cabbage is tender.

Remove excess water: I discard the water and return the pan to the stove over low heat until the remaining moisture cooks off.

Butter and serve: I add the melted butter and toss the cabbage until it is coated, then season with salt, pepper, red pepper flakes, and a squeeze of lemon juice, and serve with lemon wedges and chopped parsley on top.

Expert tip

Watch the cook time

As you can see from the steps above, making this boiled cabbage is pretty easy and something anyone can cook at home. The only tip I always share is to keep an eye on the cabbage while it cooks and test it with a fork after about 8 minutes. Once it is tender, I drain the water right away so it does not get soggy and stays nice on the plate.

More tips to consider:

• I cut the cabbage into similar size wedges so it cooks at the same time.
• Use a wide pan so the cabbage has room to cook properly. It also makes turning the wedges easier.
• I season the water lightly because the cabbage absorbs salt as it cooks.
• Add the butter after draining the water so it coats the cabbage well. It mixes better this way.
• I finish with lemon and parsley right before serving for fresh flavor.

Recipe variations and add-ins:

• Try other seasonings: After adding the butter, sprinkle with some Italian seasoning, lemon pepper, Old Bay, or cajun seasoning for a southern twist. 
• Garlic buttery: I add 2 cloves of sliced garlic to the butter and let it cook for about 1 minute after draining the cabbage. I like using this when I want a stronger savory flavor on busy weeknights.
• Mustard butter mix: I stir in 1 tablespoon of Dijon mustard with the melted butter before tossing the cabbage. This option works well when serving the cabbage with roasted meats.
• Lemon olive oil: I swap the butter for 2 tablespoons of olive oil and add an extra squeeze of lemon juice. I make this when I want a lighter side dish with simple ingredients.
• Cheese finish: I add 1/3 cup of grated Parmesan cheese right before serving. I like this version when the cabbage is part of a main meal. Yum!

Serving suggestions:

I like serving this boiled cabbage alongside my wine roasted beef tenderloin or my easy slow cooker pork chops when we want a comforting dinner especially now during the winter season. I also add one pan brussels sprouts with bacon to the table when cooking for family gatherings since it pairs well with cabbage and meat.

Another great recommendation for this boiled cabbage would be to add some candied bacon slices on top and drizzle a bit of my homemade honey mustard sauce. I love serving this combo for holidays, birthday dinners, or weekends when my friends and family come over to my place to eat good homemade food.

How to store leftovers:

• Store: I let the cooked cabbage cool fully, then transfer it to an airtight container and place it in the refrigerator. I use it within 3 to 4 days, and it tastes best when eaten sooner.
• Freeze: Once the cabbage is fully cooled, I place it in a freezer safe container with a tight seal or wrap it in plastic wrap and foil, then store it in freezer bags. I freeze it for up to 3 months.
• Thaw: I move the frozen cabbage from the freezer to the refrigerator and let it thaw overnight.
• Reheat: I reheat it in a pan with a small splash of water over medium heat until warm. I also use the microwave for a few seconds when I need a quick option.

Frequently asked questions

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