Simple Cooked Cabbage
This traditional Southern cooked cabbage is boiled with lard, salt, and pepper until tender, delivering a classic side dish made exactly as generations have prepared it.
This traditional Southern cooked cabbage is boiled with lard, salt, and pepper until tender, delivering a classic side dish made exactly as generations have prepared it.
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Wash and clean the cabbage. Cut each head into quarters.
Roughly chop or slice the cabbage directly into a medium saucepan, discarding the tough core.
Season the cabbage in the pot with black pepper and salt to your liking.
Add the lard on top of the seasoned cabbage.
Pour in enough water to come about halfway up the cabbage in the pot.
Place the pot on the stove over high heat, cover with a lid, and bring to a boil.
Once it starts boiling, reduce the heat to a simmer to prevent it from boiling over.
Cook for about 20-25 minutes, or until the cabbage is tender.
During the last few minutes of cooking, you can turn the heat back up to high to cook off some of the excess water if desired.
Taste the cabbage and adjust seasoning if necessary. Serve warm.
Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat gently on the stovetop or microwave.
Yes, butter works as a substitute, though lard gives the authentic Southern flavor and texture the recipe calls for.
The cabbage is tender when a fork easily pierces the leaves, typically after 20–30 minutes of boiling.
Yes, cooked cabbage stores well in the refrigerator for 3–4 days and reheats gently on the stovetop or microwave.
Green cabbage is traditional and works beautifully; red cabbage can be used but will change the color and flavor slightly.
Covering the pot speeds cooking time and helps retain moisture, though uncovered cooking is also fine.
