Cabbage Boil
This Cabbage Boil is a comforting, no-fuss one-pot meal built on simple ingredients and big flavor. Smoky sausage seasons the broth, potatoes turn tender and hearty, corn adds sweetness, and the cabbage melts into buttery, savory ribbons. It’s the kind of dinner that feeds everyone, stretches well for leftovers, and tastes even better once it sits for a few minutes.
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Nutrition (per serving)
Why You’ll Love This Recipe
Cabbage boil is the definition of low effort, high reward. You get a full dinner from one pot, the broth builds flavor as it goes, and everything comes out tender and seasoned without extra steps. It’s filling, budget-friendly, and ideal for feeding a family or stocking the fridge with leftovers that reheat well.
Ingredient Highlights
Smoked sausage is the shortcut to a deeply flavored pot since it seasons the broth while it warms. Potatoes make it hearty and soak up the seasoning, while corn brings sweetness that balances the savory spice blend. Cabbage looks simple, but once it cooks down, it becomes buttery and silky, giving the whole dish that cozy, comforting feel.
Step-by-Step Instructions
Step 1: Add broth (or water) to a large pot and bring to a boil over high heat. Stir in Old Bay (or Cajun seasoning), salt, and black pepper.
Bring the broth to a boil and stir in the seasonings.
Step 2: Add the potatoes, reduce heat to a steady simmer, and cook for 10 to 12 minutes, until they are starting to turn tender but not falling apart.
Simmer the potatoes until they’re starting to turn tender.
Step 3: Add the corn and cook for 5 minutes.
Add the corn and let it cook briefly.
Step 4: Add the sliced sausage and cook for 3 to 4 minutes to heat through and flavor the broth.
Add the sausage and warm it through to flavor the broth.
Step 5: Add the cabbage wedges on top. Cover and cook for 5 to 7 minutes, until the cabbage is tender but still holds its shape.
Add the cabbage, cover, and cook until just tender.
Step 6: Turn off the heat. Stir in butter and minced garlic, letting the residual heat melt the butter and soften the garlic.
Turn off the heat and stir in butter and garlic.
Step 7: Taste and adjust seasoning. Add apple cider vinegar or lemon juice if you want a brighter, more balanced finish.
Taste and add vinegar or lemon for a brighter finish.
Step 8: Serve hot with a ladle of broth. Top with parsley and hot sauce if you like.
Serve hot with plenty of broth and your favorite toppings.
Tips for Best Results
Cut potatoes evenly, add cabbage near the end to keep it tender, and let the pot rest briefly so the flavors settle into the broth.
Cut the potatoes to a consistent size so they finish at the same time. Add cabbage near the end so it stays tender without turning mushy. If you want a richer finish, use an extra tablespoon of butter and let the pot rest off heat for 5 minutes before serving so the flavors settle into the broth.
Variations
Use andouille and extra Cajun seasoning for heat, swap in chicken sausage for a lighter pot, or add carrots and green beans for more vegetables.
For a spicier pot, use andouille and add extra Cajun seasoning or a pinch of crushed red pepper. For a lighter version, use chicken sausage and reduce the butter slightly. If you want more vegetables, add sliced carrots with the potatoes or green beans in the final 5 minutes.
FAQ
Can I make cabbage boil ahead of time?
Yes. It tastes great the next day. Reheat gently so the cabbage stays tender.
Can I use frozen corn?
Yes. Add it in Step 3 and cook just until hot.
How do I store leftovers?
Store in an airtight container up to 4 days. Reheat on the stove with a splash of broth if needed.
Recipe
Cabbage Boil
Ingredients
- 1 1/2 lb smoked sausage (kielbasa or andouille), sliced into thick rounds
- 1 1/2 lb baby potatoes (or Yukon gold), halved if large
- 4 ears corn, cut into thirds (or 4 cups frozen corn)
- 1 medium green cabbage, cut into wedges
- 6 cups chicken broth (or water)
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp Old Bay seasoning (or Cajun seasoning)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar (optional, brightens the pot)
- 1 tbsp lemon juice (optional)
- Chopped parsley (optional, for serving)
- Hot sauce (optional, for serving)
Instructions
- 1
Step 1: Add broth (or water) to a large pot and bring to a boil over high heat. Stir in Old Bay (or Cajun seasoning), salt, and black pepper.
- 2
Step 2: Add the potatoes, reduce heat to a steady simmer, and cook for 10 to 12 minutes, until they are starting to turn tender but not falling apart.
- 3
Step 3: Add the corn and cook for 5 minutes.
- 4
Step 4: Add the sliced sausage and cook for 3 to 4 minutes to heat through and flavor the broth.
- 5
Step 5: Add the cabbage wedges on top. Cover and cook for 5 to 7 minutes, until the cabbage is tender but still holds its shape.
- 6
Step 6: Turn off the heat. Stir in butter and minced garlic, letting the residual heat melt the butter and soften the garlic.
- 7
Step 7: Taste and adjust seasoning. Add apple cider vinegar or lemon juice if you want a brighter, more balanced finish.
- 8
Step 8: Serve hot with a ladle of broth. Top with parsley and hot sauce if you like.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.