Cabbage Boil
A humble one-pot cabbage boil -- comfort food that costs almost nothing.
Timing note: 30 mins
Cabbage Boil
A humble one-pot cabbage boil -- comfort food that costs almost nothing.
Timing note: 30 mins
The Key Move
Ensure the cabbage is tender-crisp by covering and simmering for 8-10 minutes; overcooking will result in a mushy texture, ruining the dish.
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The Setup
- Stockpot8+ qt
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 12Your prep station before cooking begins
My cabbage is still too crunchy after simmering.
Ah, I see your cabbage is still a bit firm. That usually means the wedges were cut a little too large, or it just needed a touch more time. Don't worry, you can cover it and let it…
My cabbage has turned to mush!
It sounds like the cabbage got a little too much love in the pot.
Chef's Notes
Cut cabbage into wedges, not shreds, for easier handling and better texture in a boil.
Don't overcrowd the pot. Cook in batches if necessary to ensure even cooking and browning of ingredients.
Serve with crusty bread to soak up the flavorful broth. A dollop of hot sauce adds a nice kick.
The Method
BUILD THE POT
Stock (or water) into a large pot. Add Old Bay (2 tbsp), pepper, chili flakes (1 tsp), and half the garlic.
POTATO FIRST
Add potatoes. Bring to a simmer and cook 12-15 minutes.
SAUSAGE IN
Add sausage. Simmer 6 minutes.
CABBAGE LAST
Add cabbage wedges. Cover and simmer 8-10 minutes.
BUTTER GARLIC FINISH
Turn off heat. Stir in butter (4 tbsp) and the remaining garlic.
SERVE
Ladle into bowls, squeeze lemon (1 whole) over, and serve hot.
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