Simple Cooked Cabbage

cabbage and irish coddle

Cabbage and Coddle

I do like cabbage but I am not particularly fond of cabbage that has been cooked to death.  I find the simple steam/saute method works great with cabbage (and many other vegetables!).  Basically, you simmer the vegetable in a mix of butter (or other fat) and water (or broth) until the liquid has evaporated and the vegetable is cooked. At that point, it cooks in the fat a bit. Then season a bit and you’re done!

It’s fairly easy and quite good. Nothing fancy but plain and simple vegetable taste.

Simple Cooked Cabbage

  • 1/2 of cabbage, outer leaves removed and cored
  • 1 Tbs butter
  • salt to taste
  • 1/2 cup water

Remove the outer leaves of the cabbage and then cut in quarters. I only used 1/2 a cabbage for this but just double if you're cooking for many. Cut the core out of the cabbage at the base, then slice thinly.

Put the cabbage in a saucepan, add the butter, salt to taste and then add the 1/2 cup of water.

Bring to a simmer on the stove, stir, and let simmer until the water has mostly evaporated, at which point the cabbage should be tender.

If the rest of your dinner is ready, stir and simmer a few minutes just to evaporate the rest of the water.

If you're dinner's not quite ready, just set this aside and then bring back up to warm it through before serving.

This goes with many things as a simple side dish but especially well with Irish Coddle, a one-pot dish of British style bangers (sausages), potatoes and carrots.



  1. Leftovers of this are great for Bubble and Squeak. (And what kid wouldn’t want to eat that?!)