Best 8 Best Boiled Cabbage Ever Made Recipes

BOILED CABBAGE

Steps:

• Remove outer leaves. Cut cabbage into 6 wedges, leaving root intact.
• Place cabbage in large pot over high heat and add chicken stock, salt, and lots of pepper. Cover and simmer 6 minutes, then remove lid and flip cabbage.
• Add butter. Replace lid and cook 6 minutes or until stem is easily pierced with fork.

BOILED CABBAGE

Steps:

• Remove any discolored leaves from the cabbage. Cut the head of cabbage in half and cut each half into 1 1/2" wedges leaving the root intact to hold the wedges together.
• Bring a large pot of salted water to a boil. If using bacon fat, or bacon, add to the boiling water for flavor.
• Add cabbage wedges and boil 8-12 minutes or just until tender.
• Drain well, drizzle with butter and season with salt & pepper to taste.

HOW TO COOK BOILED CABBAGE

Steps:

• Gather the ingredients.
• Rinse the cabbage and cut it into 6 wedges .
• Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes.
• Turn cabbage carefully, and simmer an additional 8 minutes or until tender.
• Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly.
• Sprinkle the cabbage with salt and pepper, seasoning to taste.

PERFECT BOILED CABBAGE

Steps:

• Bring large pot of water to boil with 1 tablespoon kosher salt.
• Remove any tough or brown leaves from the outer portion of the cabbage. Shred the cabbage.
• Boil the cabbage for 12 to 15 minutes, until it is very tender (ours is generally done around 12 minutes). Drain the cabbage into a strainer.
• Place the cabbage in a large bowl with the butter, fresh ground pepper, and kosher salt (around 3/4 teaspoon for a large head of cabbage). Adjust the salt to taste: salt until the flavor pops!

BOILED CABBAGE

Steps:

• Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
• Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
• Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.

BOILED CABBAGE

Steps:

• Add about 8 cups of water to a pot.
• Add 8 beef bullion cubes, one for each cup of water.
• Boil so the cubes melt.
• Add the cabbage and boil about 15 minutes or until tender.

BOILED CABBAGE WITH BACON

Steps:

• Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

THE BEST SKILLET CABBAGE YOU WILL EVER TASTE. (SOUL FOOD)

Steps:

• Mix cabbage, onion, sausage, and bacon bits in a heavy pot.
• Melt the margarine in a saucepan.
• Pour the melted margarine over the ingredients in the pot.
• Cook over medium heat.
• Cover and stir occasionally until cabbage is smothered to your liking.
• Serve over hot white rice and enjoy the explosion of flavors.