Name: Creamy Boiled Cabbage with Lemon and Parsley Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium head cabbage; 1/2 teaspoon salt (or to taste); 4 tablespoons butter, melted; 1/4 teaspoon black pepper (or to taste); 1/4 teaspoon red pepper flakes; 1 tablespoon fresh chopped parsley; 4 lemon wedges

Jump to Recipe

Introduction

Boiled cabbage is a simple, comforting side dish that highlights the natural sweetness of the vegetable. This easy recipe yields tender, flavorful cabbage perfect for any meal, ready in just 30 minutes.

A white plate holds several layers of light, pale green cabbage wedges with a slightly wilted, soft texture, sprinkled with small red chili flakes and finely chopped green herbs. The cabbage wedges are arranged in a circular pattern with three lemon wedges placed around the edges, adding bright yellow accents. Some black pepper specks are scattered over the top, and two green parsley leaves lie among the cabbage pieces. The plate is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head cabbage
1/2 teaspoon salt (or to taste)
4 tablespoons butter, melted
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon red pepper flakes
1 tablespoon fresh chopped parsley
4 lemon wedges

Instructions

Step 1: Rinse the cabbage, remove any visible bad leaves, and cut it into 6 wedges.
Step 2: Add about 1/2 to 1 inch of lightly salted water to a large deep skillet or Dutch oven, and bring it to a boil.
Step 3: Add the cabbage wedges and 1/2 teaspoon of salt. Cover and simmer over medium heat for 8 to 10 minutes.
Step 4: Turn the cabbage wedges gently to the other side and simmer for another 8 to 10 minutes, or until tender.
Step 5: Discard the cooking water and return the pan to low heat to allow any remaining moisture to evaporate completely.
Step 6: Pour the melted butter over the cabbage and gently toss to coat evenly.
Step 7: Season with salt, black pepper, and red pepper flakes. Squeeze fresh lemon juice over the cabbage and garnish with chopped parsley. Serve with lemon wedges on the side.

Tips & Variations

For added flavor, try sautéing some garlic in the butter before tossing the cabbage.
If you prefer a milder dish, reduce or omit the red pepper flakes.
Swap fresh parsley for fresh dill or chives for a different herb note.
You can add a splash of apple cider vinegar for a tangy twist.

Storage

Store leftover boiled cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking. Adding a little butter or lemon juice during reheating helps refresh the flavors.

How to Serve

The dish shows several layers of soft, pale green and white cabbage wedges carefully placed on a white plate, each wedge revealing the crisp, leafy texture inside. The cabbage is lightly seasoned with black pepper and small red chili flakes scattered across the surface. Bright green parsley leaves add fresh color, while three bright yellow lemon wedges are arranged around the edges, one resting on top of the cabbage layers. The whole plate sits on a white marbled surface, giving a clean and fresh look to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green, Savoy, or Napa cabbage can be used in this recipe, but cooking times may vary slightly depending on the cabbage type and thickness of wedges.

How do I know when the cabbage is cooked?

The cabbage is done when it is tender but still holds its shape. You can test by piercing a wedge with a fork; it should slide in easily without the cabbage falling apart.