How To Boil Cabbage

There are plenty of ways to let the humble cabbage shine, from steamed to braised to cabbage schnitzel. That being said, when I’m looking for a no-frills, easy side dish—or for the missing piece to my St. Patrick's Day meal—I turn to one of the simplest methods: boiling. If you’ve never boiled cabbage before, follow this 2-step recipe for perfectly tender cabbage in less than 20 minutes. Perfect it, then season it and serve it as you please. Here’s everything you need to know:

How To Boil Cabbage

INGREDIENTS

• Cabbage: A large head of green cabbage works best here. It’s sweeter and more pleasant to eat on its own than some other varieties (save that head of red cabbage for our classic coleslaw).
• Salt & Pepper: I stayed simple in this recipe, choosing to only season the cabbage with salt and pepper. This recipe creates boiled cabbage that is a blank slate to season as you please. I do recommend going more basic in this recipe: red pepper flakes, a squeeze of lemon, Parmesan, melted butter, or fresh herbs would all be great here.
  

STEP-BY-STEP INSTRUCTIONS

When it comes to cutting your cabbage, you’ve got two options here: cutting it into wedges, or slicing it thin. Both options will be delicious, it just depends on what you’re serving it with and your desired texture. One thing to keep in mind: If you’re low on time, sliced cabbage will cook faster than wedges (in around half the time). Once you’ve prepared your cabbage, bring a large pot of salted water to a boil, then add your cabbage.

Then, boil under tender. Shredded cabbage will be done in around 5 minutes; for wedges, it’ll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Make sure to drain your cabbage to prevent overcooking! Drain on a paper-towel lined plate, then season as you please.

The full list of ingredients and instructions can be found in the recipe below.

How To Serve Boiled Cabbage

This versatile side pairs with a variety of mains depending on how you’re serving it. If you’re preparing cabbage wedges, corned beef with cabbage is a classic choice. If you’re going for shredded, seasoned with salt and pepper, this side would be perfect paired with air fryer tofu, a chicken dinner or a seafood dinner, like our Southern-fried catfish katsu or seared ahi tuna.

Storage

If you have any leftovers, store in an airtight container in the fridge for around 3-4 days.