Boiled Cabbage Recipe

Why I Love Boiled Cabbage

Boiled cabbage checks all the boxes for me. It's one of the most underrated vegetables in the kitchen. Filling, low in calories, hydrating, and full of fiber. It also costs about $2.50 for a whole head.

While I usually eat it as coleslaw or slaw on my tacos, boiled cabbage is often overlooked. It's a powerhouse of fiber that's filling and easy to digest.

Best Snack in The House

I made a big pot of cabbage tomato soup for my January reset. I overindulged it a bit during the holidays. The soup lasted a few days, and I dropped five pounds in five days.

The plan was to make another pot, but that's not what happened. Feeling a little lazy, I bought a head of green cabbage and boiled it instead of making soup.

As the cabbage cooled, I started snacking on the outer leaves. By 6 p.m., cabbage was the only thing I'd eaten all afternoon.

The next morning, I decided to turn this into a Cooking in The Keys post. I went back to the store, bought another head, and cooked it again. Ten minutes, start to finish. Same result. More cabbage leaves, more snacking.

That night, I stepped on the scale. Yes, I know. Bad habit. At 10 p.m., I was three pounds lighter than the day before. And that was at night!

Now it's day three. I had a big omelet for breakfast with some fresh fruit, and I'll eat cabbage through the day.

I still enjoy dinnertime. I'm just not hungry the way I used to be.

Boiling Cabbage Wedges

Cabbage is boiled in wedges so it cooks evenly and stays together.

When you cut cabbage into wedges, a bit of the core holds the leaves in place. That keeps the cabbage from falling apart in the water. The wedges soften at the same rate, so you don't end up with mushy outer leaves and a hard center.

Wedges are also easier to drain, season, and serve. It's simpler to slice the cabbage after boiling than to deal with loose shreds while it's cooking.

Types of Cabbage

You can eat any type of cabbage. Green is the easiest to find but savoy and napa cabbage taste great. When you go shopping make sure the head is fresh. The leaves should be bright green and not wilting. The cabbage should be firm without brown spots.

Red cabbage can also be boiled, but the beautiful color will fade and could turn grey after its cooked.

• Green cabbage: The classic. Best for boiling. Mild flavor.
• Savoy cabbage: Crinkly leaves, a little sweeter than green cabbage. 
• Napa cabbage: Very tender. Good if you want something softer and lighter.
• Red cabbage: Firmer and more peppery. Better for braising than boiling.

Ingredients

• 1 (2-3 pound) head of green cabbage
• Water
• 3 tablespoons melted butter
• Kosher salt and pepper
• Chopped parsley

How To Boil Cabbage

1. Remove the outer leaves and cut the cabbage into wedges, leaving a bit of the core attached so the wedges stay together. Slice into eighths if the cabbage is very large.
2. Bring a large pot of salted water to a boil.
3. Add cabbage and return to a simmer (just below the boil).
4. Cook 8-15 minutes, until just tender.
5. Drain on paper towels to absorb the excess moisture.
6. Finish with melted butter, salt, and black pepper. Sprinkle with parsley.

Additional Seasonings

• Apple cider vinegar or red wine vinegar
• Chopped parsley
• Garlic powder
• Onion powder
• Red pepper flakes
• Grated parmesan or Locatelli Romano cheese

Storage and Reheating

• Store leftovers in an airtight container.
• Refrigerate up to 4 days.
• Reheat gently on the stove with a little butter, olive oil, or water.

What To Serve With Cabbage

The most popular way to eat a head of cabbage is boiled with corned beef, especially for St. Patrick's Day. The salty, rich beef pairs naturally with soft, mild cabbage. Boiled potatoes belong on the plate too. They're simple, filling, and pick up all the flavor from the meat and cabbage.

Cabbage is often served alongside roasted chicken, ham, steak, or sausages, where it helps balance the richness of the meat.

For lighter meals, cabbage pairs with eggs. Think fried eggs, Denver omelets, or a simple scrambled eggs lunch.

Leftovers can also be chopped and reheated with meat or folded into soups.

More Low Calorie Vegetable Recipes

• Cabbage Tomato Soup: Our top pick for weight loss. This light, filling soup helps you fill up before meals, leaving less room to overeat later.
• Steamed Brussels Sprouts: Soft, clean-tasting, and easy. Finish with butter and salt.
• Steamed Broccoli and Carrots: A basic vegetable side that goes with almost anything.
• Steamed Purple Sweet Potatoes: Naturally sweet, tender, and filling. Great as a simple side.
• Ray Peat Carrot Salad: Raw carrots tossed with a simple dressing. Clean, crunchy, eaten to support digestion.