Stop Boiling Cabbage: The Game-Changing Method That Melts It in Your Mouth
Cabbage has long suffered the stereotype of being bland when boiled. But a different cooking method can unlock its natural sweetness: roast and braise until the leaves turn tender and buttery. Food writer and chef Stephanie A. Ganz of Simply Recipes calls this 'game-changing' and names the result 'melting cabbage.' The technique blends browning, slow cooking, and a splash of broth to create layers of richness that boiling can never achieve. It takes about 10 minutes to prepare and 60 minutes to cook, serving four to six people.
In This Article:
The Problem with Boiling: Why traditional cabbage often disappoints
Boiled cabbage is often described as bland or mushy. This traditional method can dull its natural flavor. Stephanie Ganz explains that she has tried many versions of what's known as 'melting' or 'melted cabbage'—a silky, slow-cooked recipe that coaxes out every bit of flavor a head of cabbage has to offer. After trying them all, she developed an easy, comforting version that she trots out weekly to serve alongside roast chicken, pork chops, or pierogi.
The Method: Step-by-step to melt-in-your-mouth cabbage
To start, preheat the oven to 190°C (170°C fan/Gas mark five). In a large cast-iron skillet, heat olive oil over medium heat until shimmering. Add the cabbage wedges, cut side down, pressing gently into the pan. Work in batches if necessary. Sizzle until one side is deeply browned (three to seven minutes), then flip and brown the other side for the same duration. Move the cabbage onto a plate. If the pan is dry, add another spoonful of olive oil, then sauté the onions for about five minutes until golden. Add the garlic and cook until it releases its aroma, which should take one to two minutes more. Place the cabbage back into the skillet in a single layer, pour in the white wine, and let it simmer briefly until the alcohol evaporates. Pour in enough broth to reach halfway up the cabbage, then season with salt, pepper, and a bay leaf if you're using one. Move the skillet into the oven and bake until the cabbage is tender throughout, which should take 35 to 45 minutes. Adjust the seasonings to your liking, and finish with a squeeze of lemon juice and a knob of butter.
The Result: Tender, rich, versatile side that redefines cabbage
When finished, the cabbage is tender throughout, with deep brown edges and a silky texture. The blend of browning, roasting, white wine, and broth creates layers of richness that boiling cannot achieve. The recipe serves four to six people and pairs beautifully with roast chicken, pork chops, or pierogi. Finish with a squeeze of lemon juice and a knob of butter to brighten the flavors.
Takeaway: A simple method that transforms a humble head of cabbage
This method takes about 10 minutes to prepare and 60 minutes to cook, but the payoff is a comforting, versatile side that elevates any meal. The idea is to coax maximum flavor by browning first and braising instead of submerging in water. This approach comes from Simply Recipes, via chef Stephanie A. Ganz, who calls it 'melting cabbage' and has made it her weekly go-to for roast chicken, pork chops, or pierogi.
