Boiled Cabbage
This Boiled Cabbage recipe is super simple and highly nutritious. Cabbage is a cruciferous vegetable in the same family as broccoli, cauliflower, Brussels sprouts, kale, collard greens, Swiss chard and others.
Numerous studies have shown how important these types of cruciferous vegetables are to our intestinal tract and overall health. They’re so good for us, we should be eating them everyday and this easy recipe will help you do that.
Dr. Michael Greger’s book, “How Not To Die,” goes into great detail about the value of cruciferous vegetables, as well as the benefits of eating a whole-food plant-based diet.
We prefer to eat our Boiled Cabbage with a little red wine vinegar and pepper, but you can top it with salsa, Grandpa’s Dipping Hot Sauce, lemon juice, turmeric, cayenne pepper or your other favorite toppings.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 3 minutes |
| Cook Time |
| 30 minutes |
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This Boiled Cabbage recipe is super simple and highly nutritious. Cabbage is a cruciferous veggie that's important to our intestinal tract & overall health.
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- 1 head cabbage green or red
- 6 cups water enough to cover cabbage
- 4 tbsp red wine vinegar (optional)
- 1/4 tsp salt to taste (optional)
- Cut cabbage into 4 quarters removing core.
- Place cabbage in a large pot and cover completely with water.
- Bring water to a boil, reduce heat to simmer, and cook, uncovered, for about 30 minutes or until tender.
- To serve, pour red wine vinegar over cabbage quarter and season with salt or your other favorite toppings if desired.
Serving size is 1/4 of the cabbage.
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