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Texas Country Cabbage

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“This boiled cabbage recipe has been in our family for decades and can be enjoyed by all cabbage lovers. We sometimes serve this delicious dish by itself, but usually with butter beans (large lima) and county fried potatoes.”

Ingredients Nutrition


  1. Fry bacon until crispy and break into small pieces (set aside).
  2. Rinse whole head of cabbage.
  3. Removing loose leaves, break into smaller pieces and save.
  4. Cut 1 inch thick slice off bottom of head.
  5. This allows cabbage to sit upright in pan.
  6. Break slice into smaller pieces and save.
  7. Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
  8. Be careful while cutting the hole.
  9. TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
  10. Save cabbage you remove.
  11. Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
  12. Add all cabbage (saved above) around the head, in bottom of pan.
  13. Add 1/4 stick of butter on top of onion.
  14. combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
  15. Cover and cook on low-med heat for approximately 45 minutes.
  16. Add Butter as described below.
  17. NOTE:
  18. Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
  19. Also, spoon stock over top of cabbage when adding butter.
  20. At 30 minutes, cut onion in quarters but leave in place.
  21. During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
  22. When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
  23. Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.

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