Boiled Cabbage
"This is just a basic boiled cabbage. I didn't find it anywhere else on the site, so I thought I might post in case someone needed some cabbage inspiration."
photo by Swirling F.
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
1 Pot
- Serves:
- 4-6
ingredients
- 1 head cabbage
- 8 -10 beef bouillon cubes
- 8 -10 cups water
directions
- Add about 8 cups of water to a pot.
- Add 8 beef bullion cubes, one for each cup of water.
- Boil so the cubes melt.
- Add the cabbage and boil about 15 minutes or until tender.
Questions & Replies
-
Do i cut the cabbage or leave it whole
Reviews
-
I always use chicken cubes -
Do you core the cabbage? Cut it in half? In quarters? -
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I love cabbage. I use chicken broth and sometimes Irish pork back and lots of butter! : )
Tweaks
-
Depending upon the size of the head, it should be cut into quarters, sixths or even eighths. Try to ensure that each portion includes some of the core, or the you will end up with a bunch of separate leaves after it cooks. I would suggest that some bacon or even chicken fat will add more flavor than butter. After you remove the cooked cabbage, you can add a leftover ham bone and boil it until the remaining bit of meat are falling off the bone. Remove the bone, add celery and potatoes and the meat scraps to the "pot liquor" and you've got the basis of some delicious ham & potato soup.
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