Cabbage is a vegetable whose goodness is often underestimated and for this reason it is used little. The truth is that it is rich in nutrients, low in calories and suitable for enhancing the flavor of many dishes. For some, the smell of cabbage can be annoying, but you just need to know how to cook it to prevent the kitchen from filling up with that characteristic fragrance that not everyone likes. Read on and prepare to receive compliments from even the most skeptical of your diners.
Steps
Method 1 of 3: Choose and Prepare the Cabbage
Step 1. Buy it when it is in season, in late autumn or winter
Cabbage is available all year round, but tastes best when it is in season. Once purchased, you can keep it in the refrigerator for up to 5 days, after which it will wilt.
Step 2. The leaves should be firm and of a nice, bright, uniform color
Discard cabbage with bruised, wilted, or shriveled leaves. Pick them up and choose one whose weight is heavier than you expected by looking at it. There is a variety of cabbage with purple colored leaves that is just as tasty.
Step 3. Remove the tough outer leaves, then rinse the cabbage
When it's time to eat it, take it out of the refrigerator and take out the outer leaves to expose the fresher, firmer ones underneath. Rinse the cabbage under cold water, then pat it dry with kitchen paper.
Step 4. Remove the base of the core, then cut the cabbage into four pieces
Place it sideways on the cutting board, hold it steady with your non-dominant hand, and prune the base of the core with a sharp knife. Divide the cabbage in half lengthwise, then cut it again to divide it into four equal parts.
Step 5. Remove the central core from the four wedges
Place them sideways on the cutting board, locate the central core and eliminate it with the knife by making a diagonal cut. Work with a single cabbage wedge at a time and core all four pieces.
Step 6. Slice the cabbage if you intend to boil it, sauté it, or cook it in the microwave
After cutting it into four parts, slice it horizontally into strips about 1 cm high. Once sliced it will cook faster, you will have less trouble mixing it and it will assimilate the flavors better.
- If you intend to boil it or cook it in the microwave, you can also leave the four wedges whole.
- A medium sized cabbage will produce about 600g of sliced leaves.
Method 2 of 3: Boil, Sauté, or Steam the Cabbage
Step 1. Boil the sliced cabbage for 8-10 minutes or until the leaves are tender
Use enough water to submerge the cabbage. Add half a teaspoon of salt and bring the water to a boil. When it boils, add the cabbage and let it cook uncovered for 2 minutes to release its smell. Immediately after, put the lid on the pot and boil the cabbage until it becomes soft; another 6-8 minutes should be enough. When the cabbage is ready, drain it from the water and season it with extra virgin olive oil, salt and pepper.
- If you prefer to slice it, cook it for only 3-5 minutes.
- Use vegetable broth instead of water if you want to add flavor to the cabbage.
Step 2. Steam the cabbage for 10-12 minutes
After cutting it into quarters and coring, put a saucepan on the stove and bring a little water to a boil. Heat it over medium-high heat, place the steamer basket and make sure the bottom does not come into contact with the water below. When the water starts to simmer, put the cabbage in the basket. Cover the pot and let the cabbage cook for 10-12 minutes. Remove it from the pot as soon as it has softened. Serve it seasoned with salt and pepper.
If you want to steam cabbage, it is not recommended to cut it into slices
Step 3. Saute the sliced cabbage in the pan for 4-6 minutes over medium heat
Heat 2-3 tablespoons (30-45 ml) of extra virgin olive oil in a pan that is large enough to hold all the sliced cabbage. When the oil is hot, reduce the heat and add the cabbage. Cook it for 4-6 minutes, stirring often. Serve it seasoned with salt and pepper.
Method 3 of 3: Alternative Cooking Methods
Step 1. Cut the cabbage into four parts and microwave for about 10 minutes
Pour two tablespoons (30ml) of water into a microwave-safe bowl. Add the cabbage and cover it with cling film (make sure it's microwave safe). Make a few holes in the film using a fork or sharp knife. Cook the cabbage on full power for 9-11 minutes. Once ready, carefully remove the foil and serve the cabbage.
- Flip or stir the cabbage halfway through cooking.
- If you have chosen to slice the cabbage, only cook it for 4-6 minutes.
Step 2. Use the slow cooker if you have more time
Cut the cabbage into thick slices. Pour 1 cup of broth into the pot and then add the cabbage. For a more complete and tasty side dish you can also add 150 g of carrots cut into rings, a golden onion cut into cubes and two finely chopped cloves of garlic. Put the lid on the pot, set it on the "LOW" program and cook the cabbage for 5 hours or until softened.
Step 3. Use the oven to cook the sliced cabbage
Starting with the whole cabbage, cut it into slices about 1 cm thick. Season them on both sides with extra virgin olive oil, salt, oregano and garlic powder. Cook the cabbage in a preheated oven (220 ° C) for 10 minutes. When the kitchen timer goes off, flip the slices over using a flat spatula and then let them cook for another 10 minutes.
If you don't like garlic, you can flavor the cabbage with extra virgin olive oil, black pepper, fresh dill and a mixture of dried herbs
Step 4. Grill the cabbage for 20 minutes on the barbecue
If the weather permits, cut the cabbage into 8 wedges, spread soft butter on it (on both sides) and then sprinkle it with salt, pepper, garlic powder and 40 g of chopped onion. Wrap the individual wedges in aluminum foil and grill them on the barbecue over medium heat for 20 minutes. Be very cautious when it is time to take the cabbage out of the foil wrapper as you may burn yourself with the hot steam.
- If you prefer, you can cut the cabbage into 4 wedges instead of 8; in this case, cook them for 40 minutes and turn them halfway through cooking.
- Do you want to prepare a richer dish? Roll a slice of bacon around the cabbage wedges before wrapping them in foil.
Step 5. Saute the cabbage in the pan with the bacon and onion
Sauté the diced bacon in a pan to make it crisp. Add the thinly sliced cabbage, a chopped white onion and a pinch of sugar. Skip the ingredients in a pan over high heat for 5 minutes, stirring often.
Advice
- Try using other flavors besides salt and pepper, such as mustard seeds, garlic powder, or dill.
- Cabbage is at its best when eaten hot, so bring it to the table as soon as it's ready.
- If the cabbage is left over, you can store it in the refrigerator and reheat it later, but be aware that it may be less tasty.
- Cabbage goes perfectly with beef or pork.
- Add corned beef to the slow cooker along with the kale to make a single dish.
