Cabbage Boil
A humble one-pot cabbage boil -- comfort food that costs almost nothing.
30 min total, one pan
Timing: 30 mins
Cabbage Boil
A humble one-pot cabbage boil -- comfort food that costs almost nothing.
30 min total, one pan
Timing: 30 mins
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
The Protein (0/3)
The Aromatics (0/1)
The Spice Blend (0/1)
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.
Uneven seasoning: Failure to stir thoroughly will leave spice clumps at the bottom of the pot.
Liquid and seasonings are in the pot.
POTATO FIRST
Add potatoes. Bring to a simmer and cook 12-15 minutes.
Overcrowding: Adding too many potatoes can cause uneven cooking and breaking.
Potatoes are simmering.
SAUSAGE IN
Add sausage. Simmer 6 minutes.
Uneven distribution: Sausage floating on top will not absorb the spice profile of the broth.
Sausage is added and simmering.
CABBAGE LAST
Add cabbage wedges. Cover and simmer 8-10 minutes.
Overcooking risk: Cabbage turns mushy quickly; check for tender-crisp texture immediately after the time limit.
Cabbage is added and simmering, covered.
BUTTER GARLIC FINISH
Turn off heat. Stir in butter (4 tbsp) and the remaining garlic.
Broken sauce: Adding butter while the heat is too high will cause it to separate into oil.
Heat is off, butter and garlic are stirred in.
SERVE
Ladle into bowls, squeeze lemon (1 whole) over, and serve hot.
Soggy cabbage: Do not let the cabbage sit in the liquid too long before serving, or it will lose its crisp texture.
Dish is plated and garnished with lemon.
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