How long cabbage cook

For more tips, including how to choose the best cabbage, read on! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet? Create an account.

Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article parts. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Part 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. Choose the type of cabbage that you'd like to eat. Green cabbage is the most popular type of cabbage, but you can also boil red cabbage, savoy cabbage, Napa cabbage or the Chinese cabbage, bok choy.

Green cabbage: The classic green cabbage has wide fan-like leaves that have a waxy rubber feel when raw. It has a sweet taste when cooked but can taste quite peppery when eaten raw. White cabbage is a type of green cabbage which is a bit mushier when cooked, so extra care needs to be taken of this variety during cooking, to keep it firm and flavorful. Red cabbage: It's known for its dark reddish-purple leaves and have a deeper flavour than green cabbage.

It's often used for pickling and adding colour to dishes. Savoy cabbage: This cabbage has a softer and crinkly feel to it with deep greens and white veins. It's high in vitamin K, vitamin C, and fiber and has a mild earthy taste to it. Napa cabbage: This cabbage comes in an oblong shape and looks closely like romaine lettuce with its yellow greenish leaves and prominent white stems. It tastes much sweeter when raw than green cabbages.

When cooked, the white stems remain crisp while its leaves become soft. It is also quite watery compared to most cabbages. Buy a head of cabbage that is firm and compact. You want leaves that are fresh and crisp, not wilted, brown or marked. The weight of the cabbage should also feel heavy for its size. Wilted or damaged outer leaves usually indicate the cabbage is old or has been handled rather roughly. The best time to harvest the freshest cabbage is during the summer.

Cabbage tastes sweeter and better after frost as cabbage is usually grown in wet and cool conditions. Try not to buy shredded or pre-cut cabbage. While this may seem convenient, cabbage begins to lose its vitamin C and other nutrients as soon as it is cut. Shredded or pre-cut cabbage may also be stored for long periods of time, depleting its taste. Part 2. Peel off the outer leaves from the cabbage head. Discard any leaves that look wilted, worn or discoloured. It's common practice to discard the outer leaves since it is the most exposed to dirt and damage.

Rinse the entire head of cabbage. Rise it under a stream of cool water. It's extremely important that you rinse the cabbage thoroughly as most farms use pesticides and other insecticides to keep pests and diseases away from their crops.

Organic cabbages should not have been grown with any pesticides or insecticides added but it's still important to rinse and clean your cabbage to rid it of any dirt, insects, eggs, or sand that may still be on your cabbage. You can also consider soaking your cabbage in saline water or plain water for 30 minutes to better clean it.

Cut your cabbage. It is common to slice cabbage into wedges or into long, slim shreds but you can boil your cabbage in any form or shape you prefer. Patrick's Day. This cabbage is simple but delicious, fast, and easy. It pairs wonderfully with a simple seasoned protein for a weeknight dinner. And there's plenty for leftovers. Rinse the cabbage and cut it into 6 wedges. Simmer, covered, for 8 to 10 minutes. Turn cabbage carefully, and simmer an additional 8 minutes or until tender.

Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly. Sprinkle the cabbage with salt and pepper, seasoning to taste. To test whether the cabbage is done, insert a small paring knife in the densest part of the cabbage near the core.

If the knife slides through easily, the cabbage is tender and ready to be served. Boiling is a traditional way to prepare cabbage, though steamed cabbage is another popular option.

The results are similar because the goal is to have fork-tender cabbage. Boiled cabbage is notoriously smelly and steaming is often thought of as a less aromatic way to cook the vegetable. However, the pungent smell is actually the result of overcooked cabbage; boil it just until tender and you won't have a stinky kitchen.

Boiled cabbage is an excellent way to take advantage of the vegetable's nutrients. Cabbage is packed with vitamins C and K, and a good source of potassium, magnesium, and phytonutrients. It's low in calories, though the butter in this recipe adds calories to the dish.

Recipe Tags:. Brown, Lisa et al. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Advertisement - Continue Reading Below. Yields: 6. Prep Time: 0 hours 5 mins. Total Time: 0 hours 15 mins. Extra-virgin olive oil. Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page.

You may be able to find more information about this and similar content on their web site. Blanched Cabbage. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry. Boiled Cabbage. Cut cabbage into wedges or slice it thin. 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!

Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.