This is a basic boiled cabbage, delicious wedges with nothing but butter and salt and pepper to taste. Drizzle with a little cider vinegar or pepper vinegar sauce if you like.
See the tips and variations for some alternative seasonings and substitution ideas, and a how-to for pepper vinegar sauce.
- 1 small to medium head cabbage, rinsed and cut into 6 wedges
- 1/2 teaspoon salt
- 3 to 4 tablespoons melted butter
- salt and pepper to taste
Directions for boiled cabbage
Add about 1/2 inch of water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes.
Turn cabbage carefully and simmer about 8 minutes longer, or until tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly.
Sprinkle the cabbage with salt and pepper - season to taste.
Tips and Variations
Use chicken broth or vegetable broth in place of the water.
Replace the salt with about 1/2 teaspoon of Creole or Cajun seasoning, or a seasoned salt blend. If the seasoning is salt-free, add salt, to taste.
Make homemade hot pepper sauce. Fill a sterile jar with cleaned chopped hot or mild peppers. If the peppers are small, just cut a slit in them or pierce them. In a saucepan over high heat, bring vinegar to a boil. Pour the hot vinegar over the peppers. Cover and refrigerate for a week or two before using.
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