Despite packing a powerful nutritional punch, the humble cabbage is frequently forgotten in the kitchen. It's easy to dismiss this adaptable brassica as a tasteless vegetable, but it's more than just cabbage soup; it can be transformed into a crisp slaw, mouthwatering sauerkraut, or a warm braised side dish for corned beef in healthy meal plans.
Why Eat Cabbage?
The head of cabbage, often known as cabbage, is a cruciferous vegetable with a leafy green, red, or white appearance and is prized for its tightly packed heads. Although it looks a lot like lettuce, it actually belongs to the same family of vegetables as kale, broccoli, and cauliflower, which is called the Brassica genus.
The Four Types of Cabbage
1. Green cabbage. The most popular type of cabbage used in recipes is green cabbage, which has smooth green leaves. It is adaptable and may be used all year round in salads, slaws, and stir-fries.
2. Savoy cabbage. The ruffled, lacy leaves of savoy cabbage are milder and more tender than those of other cabbages. The loosely shaped leaves are excellent for preparing wraps and tacos since they work well in place of tortillas.
3. Red cabbage. Red cabbage is smaller than green cabbage and has a vivid magenta hue. Its thick, hardy leaves are perfect for withstanding braising, pickling, and sautéing.
4. Napa cabbage. Chinese cabbage, also known as nabba cabbage, has a longer shape and resembles romaine lettuce. It is used for salads, stir-fries, and kimchi and has a mild flavor.
The Best Way to Choose a Head of Cabbage
When choosing a head of cabbage for healthy meal plans, be sure to choose one that is heavy, brightly colored, and has tightly packed leaves. Any wilting outer leaves should be thrown away. For tougher cabbages, such as the red or white varieties, trim out the rough section of the stem or core first.
Cabbage blanching techniques
Several inches of water should be boiled in a stockpot over high heat before being reduced to a simmer to blanch cabbage. Boil cabbage leaves for 30 seconds while holding them with tongs. Lay it out to dry on a baking sheet covered with paper towels. See our in-depth guide for more information on blanching.
How to Steam a Cabbage
A few inches of water should be added to your pot before it is heated up to a boil. The steamer basket should contain the shredded cabbage. To make the food tender, steam it for five minutes.
How to Boil Cabbage
Wedge-cut the cabbage, and then, over medium-high heat, add the cabbage to a sizable stockpot of salted, boiling water for 10 minutes, till the vegetables are adequately soft.
Cabbage Sauté Techniques
Slice the cabbage very thinly. Add 1 tablespoon of oil to a big skillet set over medium-high heat. Cook the cabbage, stirring frequently, for 8 to 10 minutes, or until it is soft. Use salt and pepper to taste to season.
How to Roast Cabbage
A 400°F oven is recommended. Slice the cabbage into wedges, then place them on a baking sheet lined with paper. Add two tablespoons of olive oil, salt, and pepper to taste. Roast cabbage for 25 to 30 minutes, or until brown and tender to the fork.
How to Fry Cabbage
Shredded cabbage is added to a wok or big skillet that has 2 teaspoons of vegetable oil already heated. Add 13 cups of water or broth when the cabbage starts to wilt in the stir-fry. 3 minutes, with the lid on, or until the food is soft.
11 Recipes for Cabbage
1. Coleslaw: Made with thinly sliced green and red cabbage, julienned carrots, and a mayonnaise-vinegar dressing, this classic coleslaw is creamy and crisp. This is the ideal side dish for southern fare like fried chicken, grilled ribs, and cornbread.
2. Sauerkraut: Sauerkraut is a side dish made from raw cabbage that has been finely chopped and fermented by lactic acid bacteria, giving it its distinctive sour flavour. Due to fermentation, sauerkraut occasionally contains fragrant caraway seeds and has a lengthy shelf life. It can be stored for months in a cool, dry environment, such as a cellar, and even longer in the refrigerator.
3. Kimchi: Kimchi is a side dish that originates from Korea and is created with vegetables that have been salted, spiced, and fermented—most frequently Napa cabbage with radishes, green onions, and gochugaru, or red pepper flakes.
4. Stuffed cabbage rolls. Savoy cabbage leaves are blanched and then stuffed with a meat, egg, onion, breadcrumb, and rice mixture. Rolls that have been prepared are baked and served hot.
5. Korean beef wraps: slaw and sautéed ground beef with Asian chilli sauce. To scoop up the beef mixture, raw napa cabbage leaves are used. These are then eaten as low-carb wraps.
6. Fish Tacos: Savoy cabbage can be used in place of the tortillas in fish tacos to lighten them up and give them a crisp, flavorful texture. Don't fry your fish; instead, coat it with panko crumbs and bake it. present alongside yoghurt, avocado, and limes.
7. Asian salad: A vibrant Asian-inspired salad with shrimp, scallion, shredded red cabbage, and black sesame seeds. Toss in a sesame-ginger vinaigrette.
8. Chinese stir-fry: diced napa cabbage sauteed with carrots, garlic, and ginger in a wine-soy sauce sauce. able to be combined with noodles or rice.
9. Wine-braised cabbage: Thin ribbons of cabbage are cooked in white wine and butter until they are delicious and soft. Serve with the meat and roasted chicken.
10. Grilled cabbage wedges: marinated with salt and pepper, grilled until soft, then drizzled with olive oil.
11. Cabbage soup: a well-known, calorie-efficient vegetable soup for dieters. For a mirepoix, olive oil is used to sauté carrots, celery, and onions.
Then, in a big saucepan with chicken stock, bell peppers, tomatoes, and cabbage are added and cooked until soft. To make this a vegan version, use vegetable broth.
A Simple Recipe for Cider-Braised Cabbage:
It takes 15 minutes to prepare.
45 minutes for cooking.
1 hour in total.
- A wonderful side dish for roasted chicken, pig, or seafood is made by braising cabbage wedges in apple cider and apple cider vinegar.
- Olive oil, extra virgin, two tablespoons
- One head of red cabbage, weighing 1 1/2 pounds, sliced into wedges.
- 12 cups of thick-cut bacon, chopped
- 2 finely sliced shallots.
- freshly ground pepper and salt.
- A half cup of apple cider vinegar
- 2 cups of apple cider.
1. Heat the olive oil to shimmering condition in a large skillet over medium heat. sliced side down, add the cabbage wedges and cook for 6 to 8 minutes, flipping halfway through, until browned. Set apart.
2. Add the bacon to the skillet and cook it for about 5 minutes at medium heat, or until it is fully cooked. Salt and pepper the shallots before adding them to the bacon fat. For about 8 to 10 minutes, while stirring regularly, cook until softened and browned. Add the vinegar and cook, stirring occasionally, for 2 to 3 minutes, or until the vinegar is reduced by half. Add the apple cider when it starts to boil. Place the wedges of cabbage in the skillet, cover it, and cook for 20 minutes, rotating the skillet once. With foil draped loosely over the top, place the cabbage.
3. Over medium-high heat, boil the remaining sauce for about 5 minutes, or until it thickens. Salt and pepper after removing it from the skillet. Serve the cabbage topped with the sauce.
Cabbage is great for those looking to eat healthy. It should be included in creating healthy meal plans, whether privately or for outlets such as restaurants where people eat.