To cook fresh boiled cabbage, boil some water in a saucepan, and add cabbage wedges or chopped cabbage, cooking for two minutes without covering to disperse the pungent hydrogen sulfite gas that is released while cooking. Then, cover the pan, and cook for up to eight minutes for wedges and up to five minutes for chopped cabbage. Finally, drain before serving.
To prepare the cabbage, get rid of any loose outer leaves, and wash the cabbage head with water. Cut the head into two pieces using a chef's knife, and divide each portion into halves, slicing the core from the cabbage wedges. If you prefer to cook chopped cabbage, cut each wedge with the side laid on a cutting board into small pieces. A medium head produces around 6 cups when chopped.
Another way to cook boiled cabbage involves boiling 1/2-inch water in a large oven. Add 1 small or medium head of cabbage sliced into 6 wedges, and sprinkle it with 1/2 teaspoon salt. Cover it, and allow it to simmer for up to 10 minutes.
Turn the wedges, and simmer them until the vegetables turn tender, which usually takes around up to eight minutes. Drain the water, and adjust the heat to a low setting until the moisture disappears. Coat the wedges in 3 to 4 tablespoons melted butter, and then add salt and pepper to taste. This recipe takes 28 minutes to cook and produces six servings.