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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
boil cabbage recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy boiled cabbage recipe featuring tender cabbage wedges in a rich sauce infused with roasted garlic and smoked paprika, perfect as a side dish or light main course.
Ingredients
- 1 medium green cabbage (approx. 2.5 lb), tough outer leaves and core removed, cut into 6-8 uniform wedges
- 1 head garlic, cloves separated and peeled
- 2 tablespoons olive oil, divided
- 1 large shallot, finely diced (or 0.25 cup diced yellow onion)
- 1 tablespoon all-purpose flour (or gluten-free blend)
- 1 cup vegetable broth (low-sodium)
- 0.5 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt, plus more for boiling water
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, finely chopped, for garnish
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Toss peeled garlic cloves with 1 tablespoon of olive oil on a baking tray. Roast for 15-20 minutes until deeply golden brown and very tender. Mash cooled roasted garlic cloves into a smooth paste using a fork.
- Prepare the Cabbage: Remove tough outer leaves and core from the cabbage head. Cut the remaining cabbage into 6-8 uniform wedges.
- Boil the Cabbage Wedges: Bring a large pot of generously salted water to a rolling boil. Carefully add cabbage wedges and cook for 8-10 minutes, or until tender-crisp (al dente). Do not overcook. Drain thoroughly and set aside.
- Start the Sauce Base: Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the finely diced shallot and cook for 3-5 minutes until softened. Sprinkle the all-purpose flour over the shallots and cook, stirring constantly, for 1 minute to create a light roux.
- Thicken the Sauce: Gradually whisk in the vegetable broth until smooth. Stir in the mashed roasted garlic paste, smoked paprika, sea salt, and black pepper. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Add the Cream: Reduce the heat to low, then slowly whisk in the heavy cream. Simmer for another 2-3 minutes, stirring occasionally, until the sauce is creamy and thick enough to coat the back of a spoon. Taste and adjust seasoning as needed.
- Serve and Garnish: Arrange the drained cabbage wedges on a platter or individual plates. Spoon a generous amount of the creamy sauce over the cabbage and garnish with fresh chopped parsley.
Notes
To avoid mushy cabbage, do not overcook past the tender-crisp stage (check at 8 minutes). Use a gluten-free flour blend for a gluten-free version and low-sodium broth to control salt levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (approx. 150g)
- Calories: 157 calories
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg