This simple boiled cabbage is perfect on a hot summer’s day. It tastes great cold or at room temperature and can be enjoyed over several days. Rather than serving the cabbage as a main or side dish, our family typically enjoys it with other small plates such as beets, spinach pie, cheese pie, Greek meatballs, and other foods that can be shared. Before you know it, you have a summer’s feast!
Ingredients
- 1 head of cabbage
- 1 tablespoon salt
- 12 cups water
- 2 lemons
- 1/2 cup extra virgin olive oil
Preparation
- Fill a large pot with approximately 12 cups of water. Add the salt to the water and bring to a boil over high heat
- While the water is heating, wash the head of cabbage and cut into 4 slices along the stem
- Place the cabbage in the boiling water
- Boil for approximately 1 hour until a knife easily pierces through the cabbage
- Remove the cabbage from the water with a large slotted spoon and place in a serving dish
- Let the cabbage cool for 10 minutes
- Serve and drizzle with extra virgin olive oil and fresh squeezed lemon juice
