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Cooking Cabbage Cheat Sheet by

Cooking Cabbage the correct way
cooking     cabbage

Introd­uction

Learning how to cook cabbage is an essential for all chefs. This crucif­erous vegetable is affordable and easy to work with. Cabbage’s crunchy texture and neutral flavor lends itself perfectly to a variety of dishes.

How To Select and Prepare Cabbage

When buying cabbage, look for heads of cabbage with leaves still vibrant and unblem­ished. It should be firm and without browning or wilting. Cabbage should be stored in the fridge until ready to use.

How To Prepare Cabbage
Before using cabbage, peel off the outermost leaves and then rinse the head of cabbage under water. Shake out the cabbage over the sink and then pat dry. Cut off the stem from the bottom and then cabbage is ready to use.

1. Raw

Skip the store bought shredded cabbage and make your own to enjoy raw. Simply cut the cabbage in half and then cut each half into thin strips. Use in salads, sauerk­raut, or in coleslaw.

2. Boil

Boiling cabbage is an easy way to enjoy it without spending extra time in the kitchen. Bring a large pot of water and ½ teaspoon sea salt to boil. Cut the cabbage into quarters (removing the core by slicing each quarter diagon­ally) if you would like your boiled cabbage wedge style or slice into thick strips.

Add to the boiling water and boil, uncovered, for about ten minutes, until just tender. Drain and serve with a drizzle of olive oil and a sprinkle of salt and pepper.
Pro Tip: For added flavor, try boiling the cabbage in vegetable broth.

3. Steam

To steam cabbage, add just enough water to a large pot to reach the bottom of a steamer basket. Heat over medium­-high heat. Cut cabbage into quarters, cut again diagonally along the core to remove it, and place in the basket. Cover and steam for 10-12 minutes or until fork tender. Sprinkle with salt and pepper and any other desired season­ings.
 

Cabbage

4. Sauté

Cut cabbage into half then slice each half into thick long strips, stopping once you reach the dense core. Chop cabbage strips into smaller pieces by cutting horizo­ntally. Add cabbage to the pan and cook over medium-low heat for 6-8 minutes, until lightly wilted. Season with salt and pepper and serve immedi­ately.

5. Fry

This healthy fried cabbage recipe skips the bacon grease in favor of nourishing coconut oil. To fry cabbage, heat a deep skillet with 3 tables­poons coconut oil. Cut cabbage into quarters then, remove the core by slicing the center of each wedge diagon­ally. Slice each quarter horizo­ntally until you are left with thick strips. Add to the skillet. Fry over medium heat for about 8 minutes, or until lightly browned at the edges. Remove from heat and serve immedi­ately.

6. Crockpot

When you cook cabbage in the crockpot, the flavors meld together and you are left with a comfor­ting, warm dish. To make cabbage in a slow cooker, you’ll need two minced garlic cloves, one chopped yellow onion, one head of cabbage, one cup chopped carrots, and one cup low-sodium vegetable broth.

Cut cabbage into quarters then, remove the core by slicing the center of each wedge diagon­ally. Slice each quarter horizo­ntally until you are left with thick strips. Add all the vegetables to the crockpot. Pour in one cup of vegetable broth. Cook over low heat for about five hours or until cabbage and carrots are tender.

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