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RECIPES
Boiled Cabbage
Serves 6 to 8, plus leftovers
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Courtesy of Dan Lodholz | Photo by Michelle Volansky
March 2014

This recipe was originally posted as part of The Weekend Project. Click here to see the St. Patrick's Day meal.
Boiled Cabbage

INGREDIENTS

1 head cabbage, cored and sliced into wedges
2 cups reserved corned beef cooking liquid (Recipe here)
1 tsp. freshly ground black pepper plus more to taste
Kosher salt to taste

PREPARATION

• Arrange the cabbage in a large saute pan with a lid. Add the reserved cooking liquid, the pepper and salt to taste.
• Cover and cook over medium-high heat about 12 minutes, until tender. Season to taste with salt and pepper.

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