Ask any lover of cabbage and they'll show you myriads of ways they incorporate the crunchy vegetable into their daily meals. That leads us to the very first point on this list:
1. You ONLY boil your cabbages!
The first mistake you may be making is only boiling your cabbages. There are numerous exciting ways to enjoy cabbage other than the plain old method of boiling. You can enjoy your cabbage cooked into a stir-fry with or without other vegetables or, you can sauté, grill or roast it. These methods are indeed far more appealing as they prevent the cabbage from getting mushy and allow you to really savor the sweetness of the cabbage along with your favorite spices.
Tip: If you love the taste and texture of boiled cabbage, but just don't like the characteristic smell it gives off, add a few drops of vinegar during cooking or steam the cabbage instead.
The second most popular people dislike cooking cabbage is how bland it may taste thanks to the excess moisture it releases during cooking. So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out.
This will prevent the cabbages from getting soggy.
3. You're not cooking the right kind of cabbage
Cabbages come in different varieties. The most common kind is the green cabbage which can be cooked in all the different ways possible. Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.
The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages. Napa is an oblong-shaped cabbage that has a sweet, soft flavor that’s best enjoyed raw or lightly stir-fried. Finally, there's the bok choy which has a flavor and texture that's very similar to spinach or Swiss chard than other types of cabbage.
Bottom line, use the right cabbage for the right recipe!
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. When cooking cabbage, let it cook at a simmer or gentle boil and keep an eye on the clock. If shredded, the cabbage can cook for about 5 minutes, while wedges may take 10 to 15 minutes to cook.
5. You don't add baking soda
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.
Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.
According to the site, you only need to soak your shredded greens in a cold water bath to keep their taste delightfully crispy and light. Taste of Home recommends that after cutting your cabbage you allow it to soak in your refrigerator up until the minute you're prepared to serve it.
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 overcooking. Boil it just until tender, and you won't have a stinky kitchen.
The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine. This brine is important because it submerges the cabbage and deprives the Lactobacillus and other microorganisms of oxygen – the second step!
As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.
While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. 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.
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.
One cup of red cabbage can deliver a healthy amount of potassium — as much as 6% of your recommended daily value. This could help lower your blood pressure, reducing your risk for heart disease.
Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.
Minimize heat exposure: Exposing cabbage to heat will speed the enzyme activity and flavor development. The longer the exposure to heat, the stronger the flavors and aromas. Short and quick cooking over high heat will minimize bitter and pungent notes and create pleasing caramelized sugar flavors.
How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!
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.
contain anthocyanin, a molecule that is a reddish colour in its naturally acidic environment: fruit. But, when it comes into contact with alkaline ingredients (the baking soda in a cake batter, for ex.), the anthocyanin turns blue.
The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).
This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.
One way to cut down on some of the gas-producing effects is to choose cooked cabbage over raw. “Generally speaking, cooking can help reduce this effect by 'softening' the fiber, making it a little bit easier on the digestive system,” explains Cording.
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