Best Boiled Cabbage Recipes

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)

Steps:

• Place corned beef in a large pot, cover with cold water.
• Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• Cover with 12 cups cold water, or more to cover the meat.
• Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• Remove the beef from the pot, wrap in foil, and keep warm.
• Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• They should all be fork tender.
• David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• Also great with crusty bread, and maybe some mustard or horseradish on the side.

BOILED CABBAGE WITH BACON

Steps:

• Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

BOILED RIBS AND CABBAGE

Steps:

• Separate your ribs into single pieces (one bone per bite).
• Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
• Allow the ribs to boil for approximately 30 minuts.
• Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
• Chop your cabbage in desired size.
• Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
• Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
• Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
• Serve.

NEW ENGLAND STYLE BOILED CORNED BEEF & CABBAGE DINNER

Steps:

• Place corned beef in uncovered Dutch oven, with spices up.
• Cover with 2 inches of cold water. Bring to a boil, reduce heat, cover, and allow to simmer slowly for 2 hours.
• Add vegetables and continue to simmer with lid on for 1 hour or until meat is fork tender and vegetables are done.

BOILED CORNED BEEF AND CABBAGE DINNER

Steps:

• 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
• 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
• 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!

BOILED CABBAGE

Steps:

• Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
• Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
• Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.

BOILED DINNER (CORNED BEEF & CABBAGE)

Steps:

• 1. Put the meat in a large crock pot on high heat for 4 hours. Add two cups of water. Put the lid on. About 15 minutes before your time is up, check the meat, put it in a large skillet and brown it a bit. Remove the liquid from the crock pot and pour it into the large kettle.
• 2. Place the meat back into the crock pot. Put the lid on it and reset the crock pot to high and 4 hours.
• 3. Prepare the carrots: peel, rinse and rustic cut (all different size pieces. Place in a huge kettle (I use my canning kettle). Cover with water and then add about three inches more. Bring to a boil.
• 4. Separate an entire stalk of celery, wash and trim, rustic cut (no two pieces are cut the same size). Put the celery in the kettle on top of the carrots.
• 5. Prepare the potatoes by washing them. Leave the jackets on and put them in the kettle on top of the celery.
• 6. Prepare the onions by peeling, and cutting in halves or quarters depending on size of onions.
• 7. Add all of the spices, sprinkling them around the top of the kettle, yet in the liquid. (If at any time you feel you need a bit more water, go ahead and add it).
• 8. Remove any loose or bad leaves from the two heads of cabbage. Cut the cabbage in half, cut 3-5 wedges from each half a head of cabbage. Place the pointed side of the wedges down into the top of the kettle. Keep cutting and adding more to the kettle even if you have to push them down deeper (the rounded side should be just above the water line).
• 9. By now the liquid in the kettle is boiling, turn down the heat and let simmer for about an hour with the lid on.
• 10. Check the briskets for tenderness. Slice them up if they are ready (they should be ready now) Turn the crock pot off, and place the meat back in it and put the lid back on (no liquid).
• 11. Check the Kettle of vegetables, if they are tender... it is done!
• 12. *** I also serve seeded rye bread that has been buttered and some horseradish. Enjoy!

BOILED BACON WITH CABBAGE & CARROTS

Steps:

• Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
• While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
• Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

BOILED CABBAGE

Steps:

• Add about 8 cups of water to a pot.
• Add 8 beef bullion cubes, one for each cup of water.
• Boil so the cubes melt.
• Add the cabbage and boil about 15 minutes or until tender.

BOILED HAM & CABBAGE DINNER RECIPE - (4/5)

Steps:

• 1. Place the pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 45 min to an hour. 2. Add the carrots and simmer for an additional 15 minutes. 3. Add the onion and potatoes and simmer an additional 10 minutes. 4. Remove the pork to let cool a little and add the cabbage and simmer an additional 15 minutes. 4. Cut the pork into pieces. Return pork to pot until ready to serve. Season with more salt and pepper if needed.

VIETNAMESE BOILED CABBAGE

Steps:

• Put cabbabe and ginger slices in a medium pot, put enough water in to cover the cabbage. Add salt if used.
• Bring to a boil, then reduce to simmer. Cook for about 4 minutes or until cabbage is cooked - color becomes clear, but not too soft.
• Drain pot of water (save if used for soup) and fill with cold water to stop the cooking.
• Drain completely and put cabbage into serving dish.
• Garnish with ginger slices - we don't eat these but the color is interesting.
• Sauce:.
• Peel hard boiled egg and put into small bowl, pour fish sauce over egg. Use a fork, mash the egg with the fish sauce. Cutting the egg white into small pieces.
• Dip pieces of boiled cabbage into the sauce and enjoy.
• Sometimes if we do not have a soup, my mom would serve the cabbage and ginger broth as a soup in which case she would add the salt to the cooking water and also add fish sauce to the broth at the table to taste. We also add fresh lime juices to the broth at the table if we are using it as a soup. I like this broth poured over a small amount of steamed white rice in my little bowl with a few drops of Tabasco because I love spicy food.

FLAVOURED BOILED CABBAGE

Steps:

• Boil half a white or green cabbage until still slightly crisp. Toss in the sizzling butter with the lemon zest and poppy seeds. When it's hot, finish with a squeeze of lemon juice.

BOILED,ROASTED GLAZED HAM WITH CABBAGE AND TURNIP.

Steps:

• 1. Fill a heavy bottom pot half way up with cold water, over a medium heat. place in the fillet of ham and leave to simmer for 45 minutes ,
• 2. prepare the cabbage, wash and sliced not too thinly . peel ,chopped the onion and place cabbage and onion into pot along with the simmering ham for the remaining 15 minutes.
• 3. When the ham is cooked turn off the heat, and lift out the ham . place the ham into oven dish , let cool for few minutes so you can work with it. score top of ham with a sharp knife, mix honey and ground clove to make a glaze and rub all over the ham. Push the cloves into the skin randomly, place the ham into the oven to roast at 180c/375f for 30 minutes .
• 4. The ham water can be saved to make a stock for a delicious soup ,or freeze a little ham water in a tub to cook with the Brussels spouts for Christmas dinner adds a fantastic flavour . Set aside the cooked cabbage and onion ,will reheat later
• 5. wash ,peel potatoes and turnip . cut potatoes into halfs and turnip chopped to smallest pieces , place turnip in bottom of the steamer pot , with another connection pot place potatoes on top and steam for 20 minutes over high heat until potatoes are soft and floury. once cooked take off heat, smash the potatoes up with some butter, and same with the turnip but add a little cracked black pepper also.
• 6. Take ham out of oven leave to rest ,while you start on the parsley sauce: melt the butter in a small pot, over medium heat whisk in the flour ,salt & pepper to make a roux. add the milk & parsley whisk until smooth, stay with it until it thickened .
• 7. put the cooked cabbage and onion into a frying pan over medium heat ,add olive oil and fry up to reheat for 5 minutes. slice down the cooked ham and start to plate up and enjoy...:)

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.