How to cook cabbage

[Kitchen Witch]

How to cook cabbage


Cabbage is a popular, low cost vegetable that keeps well. Cabbage is a good source of vitamin C and fiber, and is a good anti-cancer food. Try to include cabbage in your diet at least once or twice a week.
Choose solid, heavy heads with no more than three or four loose outer leaves. Store the whole head in an untied plastic bag in the refrigerator crisper. An uncut head will keep for at least two weeks.

Once the head is cut, cover the cut surface tightly with plastic wrap. Use the rest within three or four days. Rubbing the cut surface with lemon juice will keep it from turning brown.

To reduce cabbage odor when cooking, put a celery rib or several lemon wedges in the pan.


A little about cabbage:
Green cabbage is grown more often than the red or Savoy types, but red cabbage has become increasingly popular for color in salads and cooked dishes. The Savoy varieties are grown for slaw and salads. Varieties that mature later usually grow larger heads and are more suitable for making sauerkraut than the early varieties.


Storing cabbage:
Green cabbage — Green cabbage is sometimes called Dutch White. The outer leaves are dark green and the inner leaves are smooth and pale to medium green. If you plan to eat the cabbage raw, use within a few days. Cabbage that you plan to cook can be stored in the refrigerator for about two weeks.

Savoy cabbage — Crinkly, with waves of blue-green leaves, Savoy cabbage is a beautiful sight growing in the garden. These thin, richly flavored leaves are ideal served raw in salads or cooked. Cooked Savoys do not have the strong sulfur odor of green cabbage. Savoy only keep for about 4 days in the refrigerator so buy it when you plan to use it.

Red cabbage — This variety is usually smaller and denser than heads of green cabbage. The flavor of red cabbage is slightly peppery and it is very susceptible to color change. Cook red cabbage with vinegar (or other acidic ingredient) or it will turn an ugly blue-gray color. Always use stainless steel knives and cookware when preparing red cabbage to prevent color changes.


How to BRAISE cabbage:
Braising is a cooking method that involves briefly sautéing food in cooking oil or other fat then adding liquid (such as broth, water, wine or juice), covering, and cooking over a low heat for a long period of time. By braising you will retain the cabbages’ flavor, texture and nutrients.

BRAISED CABBAGE

1 teaspoon unsalted butter
1-1/2 lbs. cabbage (cut as for slaw)
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon mace
3 tablespoons cider vinegar
1/4 cup dry red wine or water
1/2 cup water

Melt butter in a heavy non-reactive saucepan or skillet over medium heat.

Sauté cabbage, stirring frequently, until it begins to wilt. Add remaining ingredients and salt and pepper to taste. Increase heat to medium high and boil 20 minutes or until cabbage is tender and most of liquid has evaporated.


BRAISED RED CABBAGE

1 med sized cabbage (thinly sliced)
2 med sized Granny Smith Apples (cored and grated)
1 Tbsp brown sugar
2 Tbsp flour
1/4 tsp pepper
1 cup dry red wine or unsweetened apple juice

In large stainless or coated pan, mix cabbage, apples, sugar, flour and pepper. Stir in wine or juice. Bring to a boil; lower heat; stir occasionally; cook for 25 to 30 minutes.


How to STEAM cabbage: Another way to preserve the nutrients in cabbage. Steam wedges whole in a steamer basket until fork tender. Do not overcook. You can also steam shredded cabbage. Season with salt and pepper.


How to FRY or STIR-FRY cabbage: Frying and stir-frying is quick and easy. Napa and savoy are good for this.

FRIED CABBAGE:

1 lb side bacon, cut into 1-inch pieces
2 onions, chopped
1/2 (6 cups) green, red or savoy cabbage, coarsely shredded
1/2 cup chopped fresh parsley (3 tbsp dried)
1/2 tsp salt, or to taste
1/2 tsp pepper
1/2 cup (approximately) water
2 tbsp cider vinegar

In large skillet fry bacon until crisp. With slotted spoon, remove to drain on paper towels. Pour off all but 1/4 cup of pan drippings.

Add onions to pan and cook over medium heat until soft, about 3 minutes, stirring often.

Mix cabbage, carrots and parsley to coat well with drippings. Stir in salt, pepper and water; bring to boil, cover, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour, stirring occasionally.

If mixture seems too dry, add more water. If too much liquid remains in skillet near end of cooking time, uncover and increase heat to high for 1 minute, stirring often.

Add bacon back to pan and stir in cider vinegar. Heat through and serve immediately. Serves 4 to 6.


How to STUFF cabbage: Whole green cabbage leaves can be wrapped around a filling and baked or braised.

STUFFED CABBAGE LEAVES:

12 large cabbage leaves
1 lb. lean ground beef or lamb
1/2 C. cooked rice
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 (6 oz.) can tomato paste
3/4 C. water

Wash cabbage leaves. Boil 4 cups water. Turn heat off.
Soak leaves in water for 5 minutes. Remove leaves,
drain and cool.

Combine remaining ingredients except tomato paste and
water. Place 2 tablespoons of mixture on each leaf and roll
firmly. Stack in crockpot. Combine tomato paste and water
and pour over stuffed cabbage. Cover and cook on LOW
for 8 to 10 hours.

Serves 6.