Cabbage appears in a wealth of different varieties, and is in fact part of a bigger family known as brassicas that extends to cauliflower and kale. Easily available varieties are red, Savoy, spring and white. Show
All are extremely versatile: they can be served raw in salads such as coleslaws but can also be quick-cooked, such as in stir-fries, or simply steamed and even slow-cooked (braised) or used in soups and stews. See our recipe ideas below and also check out our collection of cabbage recipes. How to prepare cabbageThere are two ways to prepare cabbage, depending on how many you want it to serve, and how you want to cook it.
SteamingBest for: spring green cabbage, Savoy cabbage Put your prepared, shredded cabbage in a steamer and steam for 5 mins or until tender. Boiled or blanchedBest for: all types Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. To blanch (so they can be sautéed or fried later), cover with water and boil for 3 mins. Transfer the leaves to cold water to refresh. FryingBest for: all types Shred the leaves from half a head of cabbage, removing any tough leaf stems. Heat 2 tbsp vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt then add 75ml vegetable stock. Cover and cook for 3 mins until just tender. BraisingBest for: red cabbage, white cabbage Finely slice 1 large onion and put it and 50g butter, or 50ml olive oil, in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for 5 mins. Cut the core from a 750g cabbage and finely slice the leaves. Add this to the casserole dish and toss everything together, cooking over a low heat, while you peel and slice 1 apple. Crush 1 tsp juniper and 1 tsp caraway seeds together, then add these and the apple slices to the pan. Season and pour in 500ml cider, red wine or water. Stir well and bring to a simmer, cover the dish and cook for 20 mins. Other ideasWhole cabbage leaves can be used filled, rolled and baked. Shredded cabbage can be pickled or fermented to make sauerkraut or kimchi. Basic cabbage stir-fry recipe Serves 6
Our top cabbage recipesCabbage with bacon & onionsGive your greens a bit of crunch with John Torode’s speedy side – perfect for Sunday lunch. Braised stuffed cabbageSlow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an alternative side dish. Garlicky linguine with cabbage & anchovyThis thrifty pasta dish of Savoy greens and crispy pangrattato breadcrumbs is beautiful in its simplicity. Pointed cabbage in white wine with fennel seedsFor a quick version of sauerkraut, try cabbage simmered in white wine, with onions and herbs. The acidity of this side dish pairs well with the unctuousness of roast pork. Roasted hispi cabbage with a garlic & chilli crumbTry Tom Kerridge's impressive charred hispi cabbage recipe with a punchy breadcrumb coating. Served with his festive porchetta or a roast ham, it works wonderfully as a vegetable side dish. Spring cabbage with mustard seedsGive your greens a fresh new look by tossing them with mustard, ginger, onion and garlic. Get more cabbage inspiration...Cabbage recipes Do you have any tips for cooking cabbage? Leave a comment below... How long does it take for cabbage to soften?Whether the cabbage is in wedges or in strips, boil until it is fork-tender, about 8 to 12 minutes. Cabbage can be steamed too, but it takes longer. Drain well before seasoning.
Should cabbage be soft after cooking?Test whether the cabbage is cooked by tasting a bite of one of the leaves (after blowing on it, of course!). Be careful not to overcook. If it tastes very tender, it's done!
Should cabbage be hard or soft?It should be firm and without browning or wilting. Cabbage should be stored in the fridge until ready to use.
How long do you boil cabbage to get it tender?Boiled or blanched
Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.
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