Home Blog Dietary Concern Dairy Free
Cheryl MalikPosted: 10/30/20Updated: 01/02/23
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DFDairy FreeGFGluten FreePPaleoVVeganVGVegetarian30Whole30
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This boiled cabbage turns a humble side into something you’ll crave! Buttery and savory, this side dish is easy, quick, and super cheap to make. Delicious with corned beef, kielbasa, roast chicken, or really any comforting main course, and easy to make paleo or vegan, too.
What Makes This Recipe So Good
- This easy and quick recipe is the perfect way to make tender, buttery, absolutely delicious cabbage. It’s perfect for adding to other dishes or eating as a side.
- Made in under 20 minutes with only 5 easy ingredients, this boiled cabbage is perfect for weeknights or when you need to add bulk to your meal without more expensive options.
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Remove the outer leaves from the cabbage and cut into wedges. Add to a large pot and add chicken stock, salt, and pepper.
Cover and simmer, then remove the lid and flip over the cabbage. Add the butter and replace the lid. Cook until the stem is easily pierced with a fork.
Chef’s Tips
- To make this boiled cabbage paleo or Whole30, use ghee instead of butter.
- For a vegan version, use vegan butter and vegetable stock.
More Veggie Recipes
- Air Fryer Mushrooms
- Crockpot Cabbage
- Creamed Onions
- Candied Carrots
Boiled Cabbage
Prep:15 minutes minutes
Cook:15 minutes minutes
Total:30 minutes minutes
This boiled cabbage turns a humble side into something you'll crave! Buttery and savory, this side dish is easy, quick, and super cheap to make. Delicious with corned beef, kielbasa, roast chicken, or really any comforting main course, and easy to make paleo or vegan, too.
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6
Ingredients
- 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
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.
Notes
- Make it Paleo or Whole30: Substitute butter with ghee, 1:1
- Make it Vegan: Use vegan butter and vegetable stock instead of butter and chicken stock, 1:1
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.
Nutrition Information
Serving Size: 1serving, Calories: 159kcal, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 698mg, Potassium: 418mg, Total Carbs: 14g, Fiber: 4g, Sugar: 7g, Net Carbs: 10g, Vitamin A: 386IU, Vitamin C: 56mg, Calcium: 68mg, Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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- daisy says
I like the recipie
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- Jessica | 40 Aprons Team says
So glad you like it, Daisy. 😊
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- tom hanks says
EXCELLENT!
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- Jessica | 40 Aprons Team says
Glad you enjoyed it! 😊
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