How to Cook Cabbage

How to Cook Cabbage

Some of us hate it while others explore the many possibilities of arousing our taste buds; cabbage is a versatile vegetable which is full of nutrients and easily digested. Unless you know how to cook it the right way many of the nutrients and tangy flavor can be lost. The most common ways of cooking cabbage is steamed, boiled and fried, but it can also be eaten raw and it’s great for salads and cole slaw. Cabbage is round in shape with layers of leaves which may be red or green in color. For a delicious dish of cabbage use the recipes outlined below.

Tools Required

· A 5 Or 6 Qt Boiling Pot / Skillet

· Cutting Board

· Stainless Steel Knife

Ingredients Required

· 1 – head cabbage, green

· Lemon juice if required

· Vinegar if required

· Olive oil (if stir fried)

· Spices (if stir fried)

· Salt To Taste

Instructions

1. Remove the outer leaves of the cabbage and wash thoroughly.

2. Cut the cabbage head into quarters and wash once more.

3. Wash cabbage in vinegar water for 20 minutes if any insects are present.

4. Use knife to remove the cabbage stem and inner core.

5. Place cabbage on cutting board and cut slices or a shredder can also be used.

6. Place cabbage into a pot of cold water with salt and simmer for approximately one hour or until cabbage is tender (do not cover pot)

7. Drain excess water when cooked.

8. Cabbage can be eaten as is, sautéed with other vegetables or mixed with your favorite meat

To Stir Fry Cabbage

9. Clean and shred cabbage as above

10. Add olive oil to skillet and heat

11. Add cabbage to heated oil and stir fry for 5 minutes on medium heat

12. Add spices and vinegar and stir cabbage until done

Tips and Warnings

· Cabbage may have an unpleasant odor especially when boiled. Add vinegar to reduce the odor or lemon juice if vinegar was used to cleanse the cabbage.

· When buying cabbage look for one that is firm and thick with little or no discolored leaves.

· Store cabbage in plastic wrap and refrigerate.

· Finer cabbage slices will reduce cooking time; the less cooking time the better your cabbage will look, taste and smell. Reduced cooking time will also enable cabbage to retain most of its nutrients.