Here's How To Boil Cabbage Perfectly Every Time (2024)

FAQs

How long should cabbage be boiled for? ›

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Cut the Cabbage Thin.

To ensure the cabbage caramelizes and crisps, remove the core, then slice it thinly. Use a Large Skillet and Don't Stir Too Often. The cabbage needs plenty of space to brown and crisp evenly. If it's too crowded, it will steam.

It's Packed With Nutrients

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

In addition to a Bachelor's degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate's degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. Before you cook that cabbage, studies suggest you wash it before beginning to cook it.

Overcooking cabbage can produce a strong sulfur smell and an unpleasant taste. It can also make the cabbage less nutritious.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.

Why is my cooked cabbage mushy? ›

4. 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.

Digestive Distress

Raw cabbage contains fiber, which is generally good for digestive health. However, for some individuals, the high fiber content can lead to digestive discomfort, including bloating and gas. Cooking cabbage can make it easier to digest, reducing the likelihood of these side effects.

Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake. Individuals with sensitive digestive tracts might want to limit cabbage or talk to your doctor.

And when methionine isn't metabolized properly in your body, it can result in large amounts of dimethylsulfide, which produces a smell similar to boiled cabbage. Sometimes the condition comes about just because you've eaten too much methionine, which is in protein-rich foods, like meat and cheese.

They generally take about four to six months to reach maturity, depending on the type. Harvest cabbages once they have formed a firm head that's the size you want.

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days. If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

You can wet a slice of bread with vinegar or lemon and place it next to the pot in which you cook the cabbage; grandma has always done this and we trust it.