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Boiled Cabbage

Course: Side Dishes - Vegetables
Cuisine: Irish

Ingredients

  • Salted Water, Corned Beef or Other Broth
  • 1 Head Cabbage Cut into 6 Wedges
  • 3 to 4 Tablespoons Butter
  • Salt & Pepper To Taste

Instructions

  • Add about 1/2-inch of salted water or corned beef broth to a Dutch Oven. Bring to a boil, then reduce to a simmer and add cabbage wedges.
  • Simmer wedges for about a minute or so on each side or until leaves start to just become tender. This will need to be done in two batches.
  • Drain cabbage well and then remove as much excess water as possible with paper towels.
  • Add butter to the Dutch oven and heat on medium low until butter is bubbly. Briefly sauté each side of the cabbage wedges in butter. Do not overcook.
  • Remove cabbage to a plate and sprinkle with salt and pepper to taste.