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

FAQs

Why do you put vinegar in cabbage when boiling it? ›

From what I understand, when cabbage is cooked, the acid that the cabbage has evaporates, causing it to turn blue. To keep it red when cooking, try adding vinegar or lemon juice to retain the acid levels.

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. Drain on a paper-towel lined plate to dry.

Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.

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.

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.

Shredded cabbage takes 12 to 15 minutes to boil, when dropped into a large pot of salted boiling water. Test whether the cabbage is cooked by tasting a bite of one of the leaves (after blowing on it, of course!). Be careful not to overcook. If it tastes very tender, it's done!

Blanching: Blanching bitter greens involves briefly boiling them in salted water and then quickly cooling them in ice water. This process can help reduce the bitterness and soften the texture. After blanching, you can incorporate the greens into your dish as desired.

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

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.

Can you use the water from boiled cabbage? ›

Drinking cabbage water can have a positive impact on your digestive system. It contains natural compounds that aid in digestion and help relieve symptoms of indigestion, bloating, and constipation. Cabbage water is also rich in dietary fiber, which promotes regular bowel movements and contributes to a healthy gut.

Cabbage that grows slowly with a lack of water and nutrients, will have a strong aroma when cooking, however when it grows quickly and has not been deprived of water, the aroma is a lot less. Cooking the green leaves will give off a stronger aroma than the center.

Red cabbage offers another bonus: It's rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels. Finally, cabbage is often prepared with vinegar, which can help lower the GL of your whole meal.

Instead of a brilliant purple, the anthocyanins change to a duller shade of blue. This can happen when you cook cabbage in water that's alkaline. But if you sprinkle lemon juice or vinegar into the cooking water, it will prevent or reduce this color change and preserve the brilliant color of your cabbage.

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.

Some cleaning enthusiasts recommend boiling a pan of vinegar to help get rid of strong odours by turning the acetic acid into a vapour that might more readily react with any volatile bases in a room.