Dinner

Instant Pot Buttered Cabbage with Lemon and Parsley Recipe

Bylina moretti February 12, 2026February 12, 2026

Introduction

Instant Pot buttered cabbage is a simple, flavorful side dish that cooks quickly and enhances the natural sweetness of cabbage. With butter, garlic, and a hint of lemon, this recipe is perfect for busy weeknights or as a comforting addition to any meal.

A white bowl filled with several layers of pale yellow cooked cabbage pieces, slightly translucent and soft in texture. Scattered on top are small chunks of light yellow butter and sprinkled with black pepper and green herb bits for contrast. Four bright yellow lemon wedges rest on the cabbage, adding more color and freshness to the dish. The bowl is on a white marbled surface with a garlic bulb, a lemon, and a red checkered cloth in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head of cabbage, chopped into 1-inch pieces
1/2 cup unsalted butter
1 cup chicken broth (or veggie broth)
1 teaspoon lemon zest
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon whole peppercorns
2 bay leaves
1/2 teaspoon salt
Salt & fresh ground pepper, to taste
Lemon wedges, for serving
Chopped butter, for serving
Chopped parsley, for garnish

Instructions

Step 1: Add the unsalted butter, chicken broth, lemon zest, lemon juice, minced garlic, whole peppercorns, bay leaves, and 1/2 teaspoon salt to the Instant Pot. Stir to combine.
Step 2: Add the chopped cabbage on top of the mixture. Close and lock the lid, making sure the valve is set to “Sealing.”
Step 3: Cook on high pressure for 6 minutes.
Step 4: When cooking is complete, press Cancel. Carefully perform a quick release by slowly moving the valve to “Venting.”
Step 5: Once all pressure is released, open the lid and stir the cabbage to coat evenly.
Step 6: Season with additional salt and fresh ground pepper to taste.
Step 7: Serve the buttered cabbage with lemon wedges, a pat of butter, and a sprinkle of chopped parsley for a fresh finish.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Add a pinch of red pepper flakes for a subtle spicy kick.
Replace parsley with fresh dill for a different herbal note.
If you prefer softer cabbage, increase pressure cooking time by 1-2 minutes.
Serve with crusty bread to soak up the buttery broth.

Storage

Store leftover buttered cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a little broth or water to keep it moist.

How to Serve

A white bowl filled with soft, cooked pale yellow cabbage cut into thin, uneven pieces showing a slightly translucent texture, scattered with small green parsley leaves and specks of black pepper on top. There are four bright yellow lemon wedges placed evenly around the cabbage, adding a fresh accent, and several small cubes of creamy butter resting on the cabbage. The scene is set on a white marbled surface with a glimpse of a garlic bulb and a lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cabbage for this recipe?

While fresh cabbage is best for texture, you can use frozen cabbage if necessary. Reduce the pressure cooking time by a minute since frozen cabbage cooks faster.

Is this recipe suitable for vegans?

This recipe uses butter, so it is not vegan as written. To make it vegan, substitute the butter with a plant-based alternative and use vegetable broth.