Simple and basic, cabbage is gently boiled in a chicken stock base, flavored with butter and bacon drippings and simply seasoned with salt and pepper.
Basic Boiled Cabbage
I love cabbage all kinds of ways –
- Fried and caramelized with bacon and onion
- Braised with potatoes and smoked sausage
- Smothered with salt pork, smothered with sausage and tomato, potatoes or even pork chops
- As a cabbage roll or even quicker, in a deconstructed cabbage roll in a bowl
- With an Asian twist of stir fry with ground beef, turkey or sausage
- With sausage and peppers
- Concentrated in a foil packet
- In a rice dressing
- In casseroles, and,
- In soups
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!I had an overabundance of cabbage thanks to an error in a grocery delivery. When that happens, they won't come pick it up, I wasn't expected to return it, I wasn't charged for the extras, but I sure didn't want to throw it away! I also didn't have enough time to get extremely creative with new cabbage recipe development.
Boiled cabbage is not only easy, but also so flavorful even in its simplicity, and I love it, so boiled cabbage it is!
It's really just a simple recipe using a medium head of cabbage, cut into large chunks, gently boiled in a base of quality chicken stock that's been seasoned with pure butter and bacon drippings and simply seasoned with salt and pepper.
You'll be surprised at how flavorful and delicious the result is, even though it's so simple.
Although it's not a necessary ingredient, instead of salt and pepper, I like to use Cavender's Greek seasoning with my cabbage dishes. It's really an all-purpose seasoning that can be used all over too and somehow seems to taste different on everything you use it on.
Cavender's Greek seasoning {affil link} has something like 13 separate seasonings and herbs in it and is a pantry staple for me. You may certainly use good ole plain salt and pepper or use another seasoning salt like Lawry's instead.
If you don't keep a tin of bacon drippings in your fridge - and if you don't, why not, because check out these ideas of all kinds of things to do with it - then just use all butter, or cook a couple of strips of bacon and certainly crumble the bacon in.
Add butter and bacon drippings to a deep skillet. I used my deep, 11-inch Copper Chef pan, which holds about 4.5 quarts.
Add chicken stock - or here I'm using water and chicken base and bring to a boil.
Coarsely chop the cabbage into larger chunks.
Add the cabbage.
Give it a stir to coat all the cabbage.
Simple seasonings - salt and pepper y'all... is really all you need, though if you're like me and you have Cavender's all-purpose Greek seasoning on hand use it.
Cover, reduce heat to medium and lightly boil for 10 to 12 minutes, or to desired texture.
Taste and adjust seasonings as needed and add an additional tab of butter to individual servings, if desired.
For more of my favorite cabbage recipes, check out this collection on my Pinterest page!
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