Easy make Boiled Cabbage Recipe, Buttery Cabbage, Vegan Butter and Veggie Stock

This boiled cabbage transforms a simple side dish into something delicious! This savory and buttery side dish is simple, quick, and inexpensive to prepare.

It’s delicious with corned beef, kielbasa, roast chicken, or really any hearty main dish, and it’s also paleo or vegan-friendly.

Why Is This Recipe So Delicious?

• This simple and quick dish produces soft, buttery cabbage that is very delicious. It’s great as a side dish or to add to other recipes.
• This boiled cabbage, made in under 20 minutes with only 5 simple ingredients, is ideal for weeknights or when you need to add heft to your meal without resorting to more expensive options.

How Do You Make Boiled Cabbage?

The whole recipe and ingredients list can be found below, but you can also find a fast explanation of how to make this recipe precisely, as well as helpful tips and information!

Cut the cabbage into wedges after removing the outer leaves. Add chicken stock, salt, and pepper to a big pot.

Cover and cook for 10 minutes, then remove the lid and flip the cabbage. Replace the lid and add the butter. Cook until a fork can easily pierce the stem.

Chef’s Advice

• Use ghee instead of butter to make this boiled cabbage paleo or Whole30 friendly.
• Use vegan butter and veggie stock to make a vegan version.

Boiled Cabbage

This boiling cabbage transforms a simple side dish into something delicious! This savory and buttery side dish is simple, quick, and inexpensive to prepare.

It’s delicious with corned beef, kielbasa, roast chicken, or really any hearty main dish, and it’s also paleo or vegan-friendly.

Ingredients For Boiled Cabbage

• 1 medium head cabbage
• 1 teaspoon salt or to taste
• 32 ounces chicken stock 1 quart
• black pepper to taste
• 4 tablespoons butter cut into 4 pieces

Instructions

1. Remove the outside leaves. Leave the root intact while cutting cabbage into 6 wedges.
2. In a large pot over high heat, combine the cabbage, chicken stock, salt, and plenty of pepper. Cover and cook for 6 minutes before flipping the cabbage.
3. Butter the pan. Cook for another 6 minutes, or until the stem can be easily punctured with a fork.

Notes

• Make it Whole30 or Paleo: Butter can be replaced 1:1 with ghee.
• Replace the butter and chicken stock with vegan butter and veggie stock, 1:1.

This recipe serves around 6 people. Your desired portion sizes will determine the number of servings.
The nutritional values indicated are for one serving and are rough suggestions.

The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 159kcal, Carbohydrates: 14g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 698mg, Potassium: 418mg, Fiber: 4g, Sugar: 7g, Vitamin A: 386IU, Vitamin C: 56mg, Calcium: 68mg, Iron: 1mg, Net Carbs: 10g