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how to boil cabbage
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5 from 1 vote

How to Boil Cabbage

Easy Fast and Delicious, this recipe will give you a great start for how to boil cabbage for all kinds of recipes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side
Cuisine: American
Keyword: how to boil cabbage
Servings: 6 servings
Calories: 246kcal
Author: Wendi Spraker
Cost: $4

Equipment

  • 1 knife
  • 1 cutting board
  • measuring cups and spoons
  • 6 quart stock pot

Ingredients

  • 2 tbs butter
  • 4 strips of bacon
  • 1 head of cabbage
  • 2 cups chicken stock with more as needed.
  • splash of Apple cider vinegar
  • 3 fist sized white or red potatoes
  • 1 Tbs Onion Powder
  • 1 Tbs Garlic Powder
  • 1/4 Cup White sugar
  • ½ tsp cajun seasoning or 2 Tbs hot sauce
  • ½ tsp baking soda
  • 1 tsp salt add more to taste
  • 1 tsp pepper

Instructions

  • Over medium heat on the stove top, heat the butter and then fry the bacon in the butter until crispy. Turn off the heat once the bacon is crispy. Remove to a cutting board and cut into 1 inch pieces.
  • Cut the head of cabbage in half from the top to the stalk end. Then cut each half in half again from the top to the stalk end. Cut the stalk out of the cabbage and include the part that extends up into the cabbage head. Cut the cabbage into 2" strips.
  • Place the cabbage into the stock pot and add the bacon back to the stockpot. Leave the bacon grease in the pot.
  • Add the chicken stock, vinegar, potatoes, onion powder, garlic powder, sugar, cajun seasoning, baking powder, salt and pepper to the stock pot and heat over medium heat until simmering. Put the lid on the pot with a crack for steam to escape. Add more stock if needed to keep liquid in the pan.
  • Simmer the cabbage until it is cooked to the softness that you prefer. This should take 15-25 minutes.

Video

Notes

  • Choose a cabbage that is a bright dark green on the outer leaves and that feels firm but not hard to touch when squeezed slightly. 
  • The outer leaves are edible, just be sure to wash them well and cut up small. They add a nice color to your dish. 
  • When you cut into the cabbage, you will see where the stem extends into the cabbage head. Be sure to cut all of this out of the cabbage. 
  • You will want to leave the grease from the bacon in the stockpot. This adds flavor to your cabbage. 
  • The baking soda and the potatoes help remove the "gas" from the cabbage. At least that's what my elderly relatives have told me. 
  • adding the sugar is essential. 
SUBSTITUTIONS
  • Butter - Margarine is fine. 
  • Chicken Stock - Any stock will work, add water + Better than bouillon, bouillon cubes and water will work fine.  
  • Cider Vinegar - white vinegar will work.

Nutrition

Calories: 246kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 769mg | Potassium: 892mg | Fiber: 6g | Sugar: 8g | Vitamin A: 364IU | Vitamin C: 65mg | Calcium: 83mg | Iron: 2mg