Easy and Delicious Boiled Cabbage Recipe - The How-To Home (2024)

FAQs

How to properly boil cabbage? ›

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days. If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

Boil the cabbage for 12 to 15 minutes, until it is very tender (ours is generally done around 12 minutes). Drain the cabbage into a strainer. Place the cabbage in a large bowl with the butter, fresh ground pepper, and kosher salt (around ¾ teaspoon for a large head of cabbage).

Halve the cabbage—After drying, stand the cabbage on its stem end on a cutting board and cut it in half. Cut wedges—Lay a cabbage half down on a cut side and slice it into two, three, or four equal wedges, making sure each cut goes through the core to keep the wedge intact.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

It's Packed With Nutrients

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

What is the season for cabbage? ›

Cabbages are grouped according to when they're harvested. Spring cabbages, which may also be harvested young as 'spring greens,' are ready from mid to late spring. Summer cabbages crop from summer into early autumn, while fall cabbages and winter varieties cover the remainder of the year.

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

How to boil cabbage wedges without them falling apart? Don't overboil your boiled cabbage wedges – this is the main reason the wedges tend to fall apart. Simmer for 8 to 10 minutes on one side then turn it carefully and simmer again for 8 minutes.

A cup of boiled cabbage has just 33 calories. It is low in fat and high in fiber. Furthermore, cabbage increases excretion and detoxification, which speeds weight reduction and improves liver health.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.