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From the garden-variety green cabbage to the more exotic types available in supermarkets and farmstands today, you'll find plenty of ways to enjoy cabbage here, in everything from soup to side dishes, both raw and cooked. You'll also learn the basics of cleaning, cutting and storing fresh cabbage varieties.
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Tips for Selecting and Preparing Cabbage
- When purchasing red or green cabbage, look for a fresh, tightly packed head of leaves with a core that shows no evidence of cracks or mold.
- When buying napa cabbage, avoid limp or yellowed leaves.
- Do not cut cabbage until ready to use it.
- Wrap any leftover fresh cabbage tightly in plastic wrap and store in the refrigerator. Use it as soon as possible.
- To avoid unpleasant texture and strong odor, don't overcook your cabbage.
- Experiment with stir-frying, sauteing, stuffing, and braising fresh cabbage.
- Add shredded cabbage to salads and soups.
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Managed Since: 06/02/2009
Views: 2,412
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Managed Since: 06/02/2009
Views: 2,412
Money Earned: M$10.71
Page revenue is subject to change as we obtain data from our partners
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Introduction
- Unfortunately, many people have a negative impression of cabbage as a limp, soggy, smelly vegetable that appears once a year around St. Patrick's Day and then spends the rest of its time in a briny dip, waiting to become sauerkraut. Cabbage has gotten a bad rap and if you find your thoughts of cabbage lean in this direction, it's time to turn them around. It turns out that the humble cabbage is the Clark Kent of vegetables. Inexpensive and available year-round in the grocery store, cabbage is an antioxidant superfood.Dole Nutrition: Cabbage: A Head Above the Rest Like broccoli, cauliflower, kale and Brussels sprouts, cabbage is a cruciferous vegetable. It's an excellent source of vitamins C and K, and a cup of cooked cabbage has only 30 calories. The World's Healthiest Foods: Cabbage So let's get cooking!
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Common Cabbage Varieties
- Four of the most common cabbage varieties are green, red, savoy.University of Illinois Extension: Watch Your Garden Grow: Cabbage
- Green and red cabbages have smooth, tightly wrapped leaves and a compact, heavy head.
- Savoy, another ball-shaped cabbage, has wrinkly leaves that are wrapped less tightly.Gluten-Free Girl: Savoy Cabbage
- Napa cabbage, also called Chinese cabbage, is also a relatively common variety.Melissa's: Napa Cabbage University of Illinois Extension: Watch Your Garden Grow: Cabbage
- Napa cabbage grows in a bunches, rather than rounded heads.
- The leaf tips are green and somewhat wrinkly, and the ribs are creamy white.Melissa's: Napa Cabbage
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Popular Uses
- Green cabbage is a favorite for boiling, braising and stuffing
- Red cabbage is a popular addition to slaws and salads and is excellent for braising.
- Savoy and napa cabbages are perfect for salads, slaws and soups.
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Selecting Cabbage
- For green or red cabbage, choose a head that feels heavy and firm, with tightly wrapped leaves and no cuts or large blemishes.KraftFoods.com: Seasonal Produce: Cabbage
- For savoy cabbage, the crinkled leaves should be bright green and fresh, with no wilting or yellowing. Because the leaves don't overlie each other as tightly as with green or red cabbage, expect these heads to feel lighter.
- For napa cabbage, look for heads of tightly packed, crisp leaves. You can remove outer leaves that are slightly wilted, but overall, the head should be fresh-looking, and the leaves should be green at the tips, not yellow.
- With all varieties, avoid buying any that show signs of insect damage. The stem end and core should be free from splits and mold. Don't buy any cabbage that appears to be wilted or tired-looking.Vegetarians in Paradise: Cabbage Takes a Roller Coaster Ride Through the Centuries
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Storage Tips
- Proper storage will extend the life and nutritional value of your cabbage.WHFoods.com: How to Store Cabbage to Preserve Quality
- Place the entire head of cabbage in a plastic bag and store in the crisper drawer of your refrigerator.
- The vitamin C content will begin to decrease once the cabbage is cut, so don't cut it until you are ready to use it.Wisconsin Fresh Produce: Cabbage
- If you must store a cut head of cabbage, wrap it tightly in plastic wrap and store in the crisper drawer. Use cut cabbage within a few days.
- Whole cabbage, if kept cold, will keep for a period of weeks.
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Cutting and Coring Cabbage
- Before you begin to cut your cabbage, or any other vegetable for that matter, it's a good idea to make sure your cutting board will stay put. Place a thin silicone mat or a damp paper towel beneath your board.StartCooking.com: How to Cut Cabbage This will prevent it from moving around as you cut. Be sure to use a nonreactive, stainless steel knife to keep your cabbage from darkening at the cut surfaces.
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For Red, Green, or Savoy Cabbage
- Remove and discard any wilted or damaged outer leaves.
- Place cabbage on cutting board with the stem end facing upward.StartCooking.com: How to Cut Cabbage
- Use a large chef's knife to cut straight through the cabbage at its core, halving it vertically.
- Cut each half in half again, so you end up with quarters.
- Laying each quarter on its side on the cutting board, angle the knife just behind the thick core that rises from the stem of the cabbage. Cut straight down, removing the core. Discard the core.HomeCooking.About.com: Cabbage Cooking Tips
- If you will be using the cabbage raw in a salad, slice it horizontally into thin shreds.WhatsCookingAmerica.net: Cabbage If you will be quick-cooking it in a stir-fry or saute, you can make the shreds a bit thicker. As a rule of thumb, the longer you plan to cook the cabbage, the thicker you can slice it.
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For Napa, or Chinese, Cabbage
- Remove wilted or damaged leaves and place cabbage on cutting board with the stem end facing your knife hand.
- Unlike the ball-shaped cabbages, napa cabbage does not have a vertical core. Simply cut off the stem end along with the first two or three inches and discard.Expert Village Videos: How to Clean Napa Cabbage
- Then slice horizontally as thinly or as thickly as your recipe recommends.
- To wash your cabbage, once it has been shredded, place it under cold running water in a colander and spin it dry in a salad spinner.
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Methods of Cooking Cabbage
- Although cabbage is much maligned for having a soggy texture and foul smell when cooked, these negative qualities can be avoided with some attention to cooking detail.Asian Online Recipes: How to Avoid the Unpleasant Smell the Cabbage Produces During Cooking Avoiding overcooking will go a long way toward preventing the unpleasantly strong odors and mushy quality often associated with cooked cabbage.TheGreenGuide.com: Crazy for Cabbage
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Braising
- Braising is a cooking method that involves briefly sauteing the food in cooking oil or fat and then adding liquid (broth, water, juice, or wine) to the pan, covering, and cooking at low heat for an extended period of time.
- This works well for cabbage, preserving flavor, texture, and nutrients.
- Braising works well with all types of cabbage, and particularly red, and may be used for sliced, shredded, or wedge-cut cabbage.
- If you want to try braising your cabbage, here a few recipes that will show you how:
- Braised Cabbage,FoodNetwork.com: Braised Cabbage recipe
- Braised Napa Cabbage with Bacon, Red Wine Vinegar, and MintFoodNetwork.com: Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint
- Warm Cabbage with Bacon and GorgonzolaFoodNetwork.com: Warm Cabbage with Bacon and Gorgonzola
- Red Cabbage and ApplesAllrecipes.com: Red Cabbage and Apples
- Braising is a cooking method that involves briefly sauteing the food in cooking oil or fat and then adding liquid (broth, water, juice, or wine) to the pan, covering, and cooking at low heat for an extended period of time.
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Steaming
- Steaming cabbage is a good choice because nutrients do not leach out into the cooking liquid. You can steam wedges whole in a steamer basket or steam shredded cabbage. Be sure to steam just until fork tender; do not overcook.
- For an easy way to serve steamed cabbage, drizzle wedges with extra-virgin olive oil, then sprinkle with kosher salt and coarsely ground pepper. You can also try this recipe for Simple Steamed Cabbage.Recipezaar.com: Simple Steamed Cabbage
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Frying and Stir-Frying
- Frying cabbage is a fast and easy way to prepare delicious cabbage side dishes. You can also add thinly sliced or shredded cabbage to any stir-fry. Napa and savoy varieties are especially good for stir-frying.
- Here are a few recipes that showcase fried cabbage:
- Southern Fried CabbageAllrecipes.com: Southern Fried Cabbage
- Fried Cabbage IAllrecipes.com: Fried Cabbage I
- Fried Cabbage RecipeTaste of Home: Fried Cabbage Recipe
- Cabbage for Those Who Dislike CabbageRecipezaar.com: Cabbage for Those Who Dislike Cabbage
- Try these stir-fries that feature shredded cabbage:
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Raw Cabbage
- Shredded cabbage makes a great salad, with cole slaw being the obvious example.Seasonal Chef: Eleven Variations on Slaw and Other Cabbage Salads But there are scores of delicious salads you can make various types of raw cabbage. Try Chinese Napa Cabbage Salad or Cabbage Salad.Allrecipes.com: Chinese Napa Cabbage Salad JacquesPepin.net: Cabbage Salad
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Conclusion
- Cabbage is highly nutritious, relatively inexpensive, and wonderfully versatile. Don't hesitate to experiment by grilling or roasting cabbage wedges brushed with olive oil or adding some shredded or sliced cabbage to soups, stir-fries, and salads. Be sure to store your cabbage in the refrigerator to maintain freshness and nutrients and be careful not to overcook it. Enjoy!
