Stewed Cabbage Recipe (2024)

FAQs

How long do you boil cabbage to get it tender? ›

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. Drain on a paper-towel lined plate to dry.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Get a pot of water up to nearly boiling. The pot should be large enough to hold the head of cabbage and enough water to nearly cover it.

Improved immune system.

The vitamin C found in cabbage is good for your whole body. Not only is it an antioxidant that fights free radicals, but it also helps to fight heart disease, cancer, and even the common cold. Vitamin C also helps your body to absorb the iron it needs.

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

An increase in goitrin and thiocyanates inhibits thyroid function and benzyl cyanide can result in potential adverse effects (dermal and respiratory manifestations). Eating cabbage in excess can result in abdominal discomfort, diarrhoea and flatulence.

From what I understand, when cabbage is cooked, the acid that the cabbage has evaporates, causing it to turn blue. To keep it red when cooking, try adding vinegar or lemon juice to retain the acid levels.

Can you overcook boiled cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

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.

Prolonged cooking turns the sulfurous compounds into trisulfides — noxious-smelling compounds that have a tendency to linger in the kitchen. If your tap water is alkaline, red cabbage will react to it by turning a bluish color.

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.

Cream of tartar and baking soda are the components that make baking powder. Other acids used in cooking include vinegar and lemon juice, but these foods can greatly impact taste. Cooking green vegetables in an acid can cause the color to become dull green and the texture to become mushy.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Before you cook that cabbage, studies suggest you wash it before beginning to cook it.