Boiled cabbage

Boiled cabbage

Go through our guidelines and suggestions for cooking with all varieties of cabbage. It can be served raw in salads or cooked in stir-fries, soups, stews and a lot more.

Cabbage appears in a wealth of distinct types, and is in truth component of a bigger household known as brassicas that extends to cauliflower and kale. Effortlessly available varieties are red, Savoy, spring and white.

  • Red cabbage has firm, tightly packed and shiny purple leaves
  • White cabbage has a related texture to red cabbage but has very pale leaves and a sweeter flavour
  • The leaves of the Savoy cabbage are crinkled and wavy and get lighter in the direction of the middle
  • Spring cabbage has softer leaves and kind a lot more of a point alternatively of a round shape

All are extremely versatile they can be served raw in salads like coleslaws but can also be rapid-cooked, such as in stir-fries or merely steamed and even slow-cooked (braised) or utilised in soups and stews.

How to put together cabbage

There are two techniques to prepare cabbage, based on how many you want it to serve, and how you want to cook it.

  1. To serve a small number of people, or for recipes when you need to keep the leaves total, it’s a great notion to peel the leaves off individually, taking what you need to have then putting the rest of the cabbage back in the fridge, wrapped up. You can then use these leaves total or shred them as necessary. Dependent on how outdated the cabbage is, you may not want to use the outer leaves, particularly if they are bruised, blemished or damaged. If they’re no great for stock they can be composted. The central vein in every single leaf is difficult, especially on the outer leaves so you may wish to minimize this away as well, specially if you want to cook the cabbage swiftly as this portion is very dense and will get a long time.
  2. To serve a bigger crowd, halve or quarter the cabbage, lay it reduce-side down on a board and chop or shred the leaves. For firmer cabbages, such as the red or white ones, you might want to minimize out the hard part of the stem or core 1st.

Very best for: spring green cabbage, Savoy cabbage

Put your ready, shredded cabbage in a steamer and steam for close to five mins or right up until tender.

Boiled or blanched

Greatest for: all types

Put the cabbage leaves or shredded cabbage in a massive pan and cover halfway with water. Bring to the boil and cook for three-5 mins or until finally tender. To blanch (so they can be sauted or fried later on), cover with water and boil for 3 mins. Transfer the leaves to cold water to refresh.

Ideal for: all types

Shred the leaves from half a head of cabbage, removing any challenging leaf stems. Heat two tbsp of vegetable oil in a wok, then include the cabbage and two sliced garlic cloves. Stir-fry until the cabbage starts to wilt then include 75ml vegetable stock. Cover and cook for three mins until finally just tender.

Best for: red cabbage, white cabbage

Finely slice 1 big onion and put it and 50g butter, or 50ml olive oil in a hefty-primarily based, flameproof casserole dish. Fry the onion over a medium heat, stirring regularly, for about five mins. Cut the core from a 750g cabbage and finely slice the leaves. Include this to the casserole dish and toss every thing together, cooking over a low heat although you peel and slice one apple. Crush 1 tsp juniper and one tsp caraway seeds together, then include these and the apple slices to the pan. Season and pour in 500ml cider, red wine or water. Stir nicely and bring to a simmer, cover the dish and cook for 20 mins.

Other ideas

Entire cabbage leaves can be used filled, rolled and baked. Shredded cabbage can be pickled or fermeted to make sauerkraut or kimchi.

Basic cabbage stir-fry recipe

  • 1 cabbage
  • 4 tbsp body fat (you could use butter, olive oil or goose body fat)
  • four shallots, chopped
  • one rosemary sprig
  • two garlic cloves, peeled
  1. Quarter the cabbage, remove the core and shred the leaves.
  2. Blanch in a pan of boiling salted water for 3 mins, then hold below a cold tap to amazing. Drain well.
  3. Heat the unwanted fat in a pan and saut the shallots, rosemary sprig and garlic cloves for 5 mins, till golden.
  4. Discard the garlic and rosemary, toss in the cabbage, stir-frying until finally reheated. Season and serve.

Our best cabbage recipes

Give your greens a bit of crunch with John Torode’s speedy side – excellent for Sunday lunch.

Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie major, or an uncommon side dish.

This thrifty pasta dish of Savoy greens and crispy ‘pangrattato’ breadcrumbs is tasty in its simplicity.

For a rapid model of sauerkraut, try cabbage simmered in white wine, with onion and herbs. The acidity of this side dish pairs beautifully with the unctuousness of roast pork.

Give your greens a fresh new appear by tossing them with mustard, ginger, onion and garlic.

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