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Viral Cabbage Boil Recipe

Viral Cabbage Boil

A one-pot, communal dinner that simmers cabbage, baby potatoes, corn and smoked sausage in a savory, buttery broth. Fast to assemble, forgiving in technique, and perfect for serving family-style on butcher paper. For a heartier, protein-forward version see High-protein vegan soups (vegan option).
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main
Cuisine: American, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage, quartered and cored (about 700–900 g)
  • 1 lb (450 g) baby potatoes, halved
  • 3 ears corn, halved (or 2 cups frozen corn)
  • 12 oz (340 g) smoked sausage, sliced (or vegan sausage)
  • 1 lb (450 g) peeled shrimp — optional (add last 3–4 minutes)
  • 1 large onion, sliced
  • 4 cloves garlic, smashed
  • 4 cups (about 1 L) chicken or vegetable stock
  • 3 tbsp unsalted butter (or vegan butter)
  • 1-2 tbsp Old Bay or smoked paprika blend
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, juiced; chopped parsley to finish

Equipment

  • Large wide stock pot or Dutch oven
  • Cutting board + chef’s knife
  • Ladle and tongs
  • Large serving tray or butcher paper (for family-style serving)
  • Measuring cups & spoons

Method
 

  1. Brown the sausage. Heat the pot over medium-high. Add sliced sausage and brown until edges caramelize (3–5 minutes). Remove to a plate.
  2. Sauté aromatics. In the rendered fat, add onion and smashed garlic. Sauté 2–3 minutes until glossy. Stir in Old Bay or smoked paprika so the spice blooms.
  3. Add potatoes & stock. Toss in halved potatoes, pour in stock and bring to a simmer. Cook 12–15 minutes until potatoes are just tender (not falling apart).
  4. Return sausage; add corn & cabbage. Return the browned sausage, then stir in corn and the cabbage quarters. Simmer 6–8 minutes — cabbage should be bright and fork-tender, not mushy.
  5. If using shrimp: add in the final 3–4 minutes so they just turn opaque.
  6. Finish. Turn off heat. Stir in butter and lemon juice. Season to taste with salt and pepper, sprinkle chopped parsley, and transfer to a big tray or butcher paper for family-style service. Drizzle extra broth as desired.

Notes

  • If you’re preparing for a crowd, scale linearly — this recipe is forgiving.
  • Short, staggered cooking preserves texture; always add cabbage last.
  • Use a shallow serving tray or butcher paper for the full “viral” effect and easy cleanup.
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