This boiled cabbage turns a humble side into something you'll crave! Buttery and savory, this side dish is easy, quick, and super cheap to make. Delicious with corned beef, kielbasa, roast chicken, or really any comforting main course, and easy to make paleo or vegan, too.
- 1 medium head cabbage
- 1 teaspoon salt or to taste
- 32 ounces chicken stock 1 quart
- black pepper to taste
- 4 tablespoons butter cut into 4 pieces
Remove outer leaves. Cut cabbage into 6 wedges, leaving root intact.
Place cabbage in large pot over high heat and add chicken stock, salt, and lots of pepper. Cover and simmer 6 minutes, then remove lid and flip cabbage.
Add butter. Replace lid and cook 6 minutes or until stem is easily pierced with fork.
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.
- Make it Paleo or Whole30: Substitute butter with ghee, 1:1
- Make it Vegan: Use vegan butter and vegetable stock instead of butter and chicken stock, 1:1
Serving: 1serving | Calories: 159kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 698mg | Potassium: 418mg | Fiber: 4g | Sugar: 7g | Vitamin A: 386IU | Vitamin C: 56mg | Calcium: 68mg | Iron: 1mg | Net Carbs: 10g