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White cabbage is a type of green cabbage that has a bad reputation for being smelly and mushy. However, there are several ways to cook white cabbage to make it flavorful and aromatic. First, you need to know what to look for in white cabbage when you buy it at the grocery store. Cooking techniques techniques like boiling and sautéing can bring out white cabbage’s rich, unique flavor.
Steps
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Buy white cabbage during fall and early winter for the best flavor. White cabbage is available year-round, but its peak is during the late fall and early winter. [1] X Research source The stem should be trimmed with a fresh look. Avoid buying precut or shredded cabbage. [2] X Research source
- Once cabbage is already cut, it loses vitamin content, even if it is packaged well.
- Don’t fuss over whether you should buy organic or conventional cabbage, because it’s considered pretty clean and free of pesticides.
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Choose cabbage with vibrant and unblemished leaves. [3] X Research source When choosing a head of white cabbage, inspect its leaves. They should be light green and tightly packed in a ball shape. Test its weight to make sure the cabbage is heavier rather than lighter. [4] X Research source- To ensure your cabbage’s freshness, store in the refrigerator until it’s ready to use.
- Browning and markings can be signs of worm damage in cabbage. [5] X Research source
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Rinse and peel white cabbage before using it. The outermost leaves should be peeled, because they usually have some brown and wilting. Like all vegetables, you should rinse it before use, because it will have some dirt, pesticide, or bacteria on it, although not as much as other produce you’ll buy. [6] X Research source
- Cut the stem off the bottom of the head of cabbage to prepare it for cooking.
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Melt butter in a sauté pan on medium-high heat. [7] X Research source The pan should be hot on the surface before adding butter, so test the pan’s heat by flicking tap water on it and observe whether the water sizzles.
- Butter becomes liquid between 82 °F (28 °C) and 92 °F (33 °C), so keep the pain over low to medium-low heat for melting butter without burning it.
- Rather than dropping one large chunk of butter to the pan, chop it up into smaller pieces, so the butter melts quickly and evenly over the surface of the pan.
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Slice a head of cabbage using a knife or mandoline. First, cut the head into wedges, and then slice the wedges with the flat side down using a knife. Cut it to your desired thickness. You can have finer slices or thicker slices. [8] X Research source
- Using a mandoline, slide the cabbage wedges across the sharp blade in the middle of the mandoline to get finer shreds.
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Add the sliced cabbage to the pan of melted butter. Toss in 1.5 teaspoons (7.4 mL) of kosher salt and 1 ⁄ 2 teaspoon (2.5 mL) of ground pepper at the same time with the cabbage for seasoning. Sauté for 10 to 15 minutes. When you saute cabbage, stir occasionally until it is tender and begins to turn brown. [9] X Research source
- Stirring prevents the cabbage from sticking and ensures an evenly distributed brown color to the leaves.
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Store leftovers in a sealed contained in the fridge. Either airtight bags or plastic containers can prevent bacteria growth, retain moisture, and prevent leftovers from absorbing other odors in the fridge. Leftovers should be refrigerated or frozen within 2 hours of cooking the food.
- Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. However, frozen leftovers tend to lose moisture and flavor when stored longer than 4 months.
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Cut the cabbage into wedges and remove the core to shred it. To shred cabbage by hand, place a wedge with one of the flat sides down, so you can cut it into slices of desired thickness. You can have finer slices or thicker slices. [10] X Research source
- Cabbage can also be shredded using a kitchen tool called a mandoline. Slide the cabbage wedges across the sharp blade in the middle of the mandoline to cut it into fine shreds.
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Turn the burner to medium heat. Place the pan over the burner until the pan is sufficiently heated. You will know the pan is heated when a few drops of water sizzle when they touch the pan. [11] X Research source
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Measure 2 tablespoons (30 mL) of cooking oil. Add oil to the heated pan. Swirl the oil in the pan to coat the surface. [12] X Research source
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Put the shredded cabbage in the wok to fry . Stir the cabbage until it’s coated in oil. Add 2 teaspoons (9.9 mL) of Shaoxing rice cooking wine, 5 red chilis, 2 scallions, 5 garlic cloves and 1 tablespoon (15 mL) of water as you stir the cabbage. Cook for 8 minutes. [13] X Research source
- When cabbage is done cooking it will look smaller in the wok than when it was raw. You’ll know the cabbage is cooked when it’s soft and aromatic. [14] X Research source
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Remove tattered or withered outer leaves from the cabbage. Rinse it under cold water before slicing it, and then cut the head of cabbage in half and into quarters, and then slice it finely with either a knife or mandoline. [15] X Research source
- You may also boil the leaves whole or left as wedges instead of shredded. It’s up to you and how you want to serve the cabbage. [16] X Research source
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Simmer cabbage slices for 3 to 5 minutes. Make sure to bring the water back to a boil after adding the cabbage. If you’re cooking wedges, simmer for 10 to 15 minutes. [19] X Research source
- Check the cabbage regularly to make sure it’s not overcooked. A good indicator that it’s ready is when it’s just tender without being mushy.
- Overcooking cabbage will release its sulfurous odors that most people hate about it so much. [20] X Research source
- Use a colander to drain the water from the cabbage into a separate bowl. Put the colander on top of the saucepan, and serve cabbage into small dishes. [21] X Research source
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- White cabbage also goes well in salads and is used as a main ingredient in coleslaw. [25] X Research sourceThanks
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References
- ↑ https://www.organicauthority.com/organic-food-recipes/how-to-cook-cabbage-the-right-way
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ https://www.organicauthority.com/organic-food-recipes/how-to-cook-cabbage-the-right-way
- ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-white-cabbage
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ https://www.organicauthority.com/organic-food-recipes/how-to-cook-cabbage-the-right-way
- ↑ https://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe-1941878
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ https://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe-1941878
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ https://www.youtube.com/watch?v=glGQ8lbG5VU
- ↑ https://thewoksoflife.com/2015/04/chinese-cabbage-stir-fry/
- ↑ https://thewoksoflife.com/2015/04/chinese-cabbage-stir-fry/
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ https://www.youtube.com/watch?v=EwdvJ7Tv2r4
- ↑ http://www.howtoboil.net/how-to-boil-cabbage.html
- ↑ https://www.youtube.com/watch?v=EwdvJ7Tv2r4
- ↑ http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp
- ↑ http://www.howtoboil.net/how-to-boil-cabbage.html
- ↑ https://www.youtube.com/watch?v=EwdvJ7Tv2r4
- ↑ https://www.youtube.com/watch?v=EwdvJ7Tv2r4
- ↑ https://www.thekitchn.com/best-cabbage-recipes-227147
- ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-white-cabbage
- ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-white-cabbage
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Article Summary
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To cook white cabbage, first rinse the cabbage and peel off the outer leaves. Cut away the stem at the bottom of the cabbage. To sauté the cabbage, slice it into thin strips and place it in a large skillet with melted butter, black pepper, and salt. Cook the cabbage over medium heat for 10 to 15 minutes or until it’s tender and slightly browned. Alternatively, stir fry the cabbage with oil and rice cooking wine for 8 minutes. For an added boost of flavor, toss in red chili peppers, scallions, and chopped garlic. To make a quick and easy side, chop the cabbage and boil it for 3-5 minutes, then season it to taste. To learn how to select a fresh white cabbage for cooking, scroll down!
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