Tulo

Boiled Cabbage Recipe

A pot of boiled cabbage wedges simmered with crumbled bacon and onion in a rich broth, served in a shallow bowl with a wooden spoon.
Photo by Nour Alhoda on Pexels

Simmering the cabbage in broth instead of plain water, on top of rendered bacon fat and softened onion, means the wedges soak up savory flavor from the inside instead of tasting like watered-down vegetable. A splash of vinegar and a swirl of butter stirred in at the end keeps the finished dish from tasting flat or one-note.

Prep
10 min
Cook
30 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 1 head (about 2 lbs) green cabbage, core removed, cut into wedges
  • 4 slices bacon, chopped
  • 1 medium yellow onion, sliced
  • 2 cups chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)

Nutrition per serving

Calories
113
Protein
5g
Carbs
11g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Cut the cabbage into 6-8 wedges through the core, leaving a bit of the core intact on each wedge so the leaves don't fall apart during cooking.
  2. 2In a large pot or Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  3. 3Add the sliced onion to the drippings and cook, stirring occasionally, until softened and lightly golden, 3-4 minutes.
  4. 4Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pot.
  5. 5Nestle the cabbage wedges into the pot, then season with the salt, black pepper, and red pepper flakes if using. Bring the liquid to a simmer.
  6. 6Cover and simmer for 20-25 minutes, turning the wedges once halfway through, until a fork slides easily into the thickest part of the core.
  7. 7Uncover, stir in the butter and apple cider vinegar, and simmer uncovered for 2-3 minutes to reduce the liquid slightly and brighten the flavor.
  8. 8Return the crisped bacon to the pot, toss gently to combine, and serve warm.

Tips & variations

  • Shred the cabbage instead of cutting it into wedges for a faster-cooking, more stew-like texture; reduce the simmer time to 12-15 minutes.
  • Swap the bacon for a smoked ham hock or a leftover ham bone for a deeper, smokier flavor; add it at the start with the broth and simmer an extra 15 minutes before adding the cabbage.
  • A pinch of caraway seeds added with the broth gives the dish a flavor closer to a German-style braised cabbage.
  • For a vegetarian version, skip the bacon, sauté the onion in 1 tablespoon of oil, and use vegetable broth in place of chicken broth.

Storage & reheating

Store leftover cabbage in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or saucepan over medium-low heat with a splash of broth or water to loosen it, since the cabbage will have released more liquid overnight. This dish does not freeze well; the wedges turn watery and limp once thawed.

Tips from the Tulo kitchen

  • Cutting the wedges with a bit of core still attached to each piece is what keeps them from falling apart into loose leaves while they simmer.
  • Adding the vinegar at the very end rather than at the start helps the cabbage keep a brighter color instead of turning a dull, olive-drab green.
  • If the pot looks too dry partway through cooking, add broth a few tablespoons at a time rather than all at once, since cabbage releases its own liquid as it softens.

FAQ

How long does it take to boil cabbage wedges?

Wedges cut from a whole head take about 20-25 minutes at a simmer to become fork-tender. Shredded cabbage cooks faster, usually 12-15 minutes.

Can I make boiled cabbage without bacon?

Yes. Sauté the onion in a tablespoon of oil or butter instead of bacon drippings and use vegetable broth in place of chicken broth; the dish will be milder but still flavorful.

Why does boiled cabbage smell so strong?

Cabbage releases sulfur compounds that intensify the longer it cooks, especially uncovered or at a hard boil. Keeping the pot covered and simmering gently rather than boiling hard helps limit the smell.

Can I use red cabbage instead of green?

Yes, though red cabbage takes slightly longer to soften and will tint the broth and any other ingredients in the pot a deep purple. Adding the vinegar helps the red color stay vivid instead of turning bluish.