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.

You don't add baking soda. 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. However, this may rid the cabbage of its nutritional value.

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).

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

The baking soda will soften the water in cooking beans or cabbage, and the vegetables will cook quicker and more thoroughly, but the alkali has a destructive effect on the vitamins present in these vegetables, and in all fresh foods.

The salt pulls moisture out of the cabbage, seasons it, and leaves you with a super-crunchy texture that isn't raw or tough-tasting.

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.

Cabbage contains an insoluble sugar and a lot of fiber. These can cause gas in some people. However, there are some herbs that might be useful, cooked with the cabbage, to reduce the amount of gas. These include dill seed, sage, caraway, basil, oregano, ginger, fennel, and allspice.

How do you take the bitterness out of cabbage? ›

Chop and soak: Soaking chopped cabbage in cold water for about 15 minutes will leach out most of the bitter and harsh flavor compounds, while also making the cabbage crisper. This is especially vital for leaf cabbage, but also works with firmer head cabbage varieties.

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 cabbage by cleaning and preparing it, then cooking it in hot water for just a few minutes.

Add about 8 cups of water to a pot.

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.