Cabbage Boil

Cabbage Boil

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Cabbage Boil

Recipe by contact.cookeasy1@gmail.comCourse: dinner, side dishCuisine: InternationalDifficulty: easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

60

kcal
Total time

25

minutes

This comforting cabbage boil highlights the natural sweetness of cabbage with a tender texture and aromatic broth infused with garlic, onion, and herbs. The subtle buttery finish adds a rich note that enhances the vegetable’s fresh flavor, making it a simple yet satisfying addition to any meal. Its warm, earthy aroma and wholesome taste evoke a sense of home-cooked nourishment.

Ingredients

  • 1 large head green cabbage, chopped into 1 inch pieces

  • 1 medium onion, sliced

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp butter

  • 2 tbsp fresh parsley, chopped

  • 1 carrot, sliced

  • 1 stalk celery, sliced

  • 1 tsp dried thyme

  • image-161

Directions

  • 1. Wash the cabbage, onion, carrot, celery, and parsley thoroughly under cold water.
  • 2. Chop the cabbage into 1 inch pieces, slice the onion and carrot, and slice the celery.
  • 3. Mince the garlic cloves finely.
  • 4. In a large pot, bring the vegetable broth to a rolling boil over high heat.
  • 5. Add the chopped cabbage, sliced onion, sliced carrot, sliced celery, and minced garlic to the pot.
  • 6. Reduce the heat to medium low and simmer for 15 minutes, or until the cabbage is tender but not mushy.
  • 7. Stir in the salt, black pepper, and dried thyme, and cook for another 2 minutes.
  • 8. Add the butter and stir until it is completely melted and incorporated.
  • 9. Remove from heat and garnish with fresh chopped parsley.
  • 10. Serve hot as a side dish or light main course.
  • image-162

Notes

  • For a vegan version, omit the butter or use a plant based alternative such as olive oil. If you prefer a different flavor, add a pinch of red pepper flakes for heat or use chicken broth instead of vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove over low heat to maintain texture. This dish pairs wonderfully with grilled sausage, roasted chicken, or can be enjoyed on its own with a slice of crusty bread.

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