23 Delicious Cabbage Recipes to Keep You Warm & Cozy (2024)

FAQs

What meat pairs well with cabbage? ›

Meat: Cabbage pairs well with a variety of meats such as bacon, sausage, ham, pork, and beef. Onions and Garlic: These add a nice depth of flavour when sautéed or roasted with cabbage.

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

Carrots, parsnips, beets, and radishes are all low-growing plants, so they don't compete with cabbages for sunlight. What's more, root vegetables break up tough soils and prevent soil compaction, making it easier for the roots of cabbage plants to grow.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

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.

You overcook the cabbage

Overcooked cabbage is rather unappetizing as it becomes too soft and attains "that" annoying smell that dissuades many from cooking cabbage.

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.

How do you get the gas out of cabbage? ›

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

When plant cells are broken, the oils are separated from the sugar molecules by an enzyme and released as a very bitter compound. It's a clever defense mechanism for the cabbage plant to discourage hungry foragers.

Add the onion and cabbage and fry for 3–4 minutes. Add the cider and redcurrant jelly, season with salt and pepper, bring to the boil and boil for a few minutes. 3. Cover the pan with a lid and place in the oven for 3–4 hours until completely tender.

As it approaches the boiling point, the enzymes will be inactivated, so no more pungent, bitter compounds will form. Cook only until the cabbage is tender, but no longer. The hot water will leach a lot of the unwanted compounds from the cabbage, making it taste milder than either stir-frying or steaming.

Corned beef and cabbage can be a nutritious meal when prepared thoughtfully. Though corned beef is high in protein, it can also be high in sodium and saturated fat. Cabbage, on the other hand, is low in calories and packed with vitamins and fiber.

From the Test Kitchen. In this recipe, we're taking the classic burger to new heights with a few special additions. Red cabbage marinated with miso paste delivers a delicious layer of umami (or savory) flavor, while a creamy spread of sriracha and mayonnaise adds the perfect spicy finish.

Because corned beef was a big part of their culture in Ireland and new home in America, they would eat corned beef and cabbage on St. Patrick's Day. And as for pairing cabbage with corned beef, it was simply one of the cheapest vegetables available to Irish immigrants, so it was a side dish that stuck.