HOW TO COOK BOILED CABBAGE
This basic boiled cabbage is a combination of four ingredients, seasoned with butter, salt, and pepper. It's a great side dish for ham and corned beef.
Provided by Diana Rattray
Categories Side Dish
Time 33m
Yield 6
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Rinse the cabbage and cut it into 6 wedges .
- Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes.
- Turn cabbage carefully, and simmer an additional 8 minutes or until tender.
- Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly.
- Sprinkle the cabbage with salt and pepper, seasoning to taste.
Nutrition Facts : Calories 117 kcal, Carbohydrate 12 g, Cholesterol 20 mg, Fiber 4 g, Protein 3 g, SaturatedFat 5 g, Sodium 254 mg, Sugar 6 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
BOILED CABBAGE
This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty's Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
- Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
- Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.
PERFECT BOILED CABBAGE
Steps:
- Bring large pot of water to boil with 1 tablespoon kosher salt.
- Remove any tough or brown leaves from the outer portion of the cabbage. Shred the cabbage.
- Boil the cabbage for 12 to 15 minutes, until it is very tender (ours is generally done around 12 minutes). Drain the cabbage into a strainer.
- Place the cabbage in a large bowl with the butter, fresh ground pepper, and kosher salt (around 3/4 teaspoon for a large head of cabbage). Adjust the salt to taste: salt until the flavor pops!
SUNDAY BOILED DINNER
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
Nutrition Facts :
TRADITIONAL BOILED DINNER
Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.
Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
BOILED DINNER
I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.
Provided by internetnut
Categories One Dish Meal
Time 5h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
- Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
- Add the carrots and potatoes.
- Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
- Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.
Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2
BOILED RIBS AND CABBAGE
Make and share this Boiled Ribs and Cabbage recipe from Food.com.
Provided by SEvans
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Separate your ribs into single pieces (one bone per bite).
- Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
- Allow the ribs to boil for approximately 30 minuts.
- Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
- Chop your cabbage in desired size.
- Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
- Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
- Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
- Serve.
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