Caramelized Cabbage Recipe - Cookin Canuck (2024)

FAQs

Why is my cabbage taking so long to cook? ›

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

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.

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!

To work the magic of osmosis on your cabbage you'll need to shred all of it first. Then, put it in a bowl with a tablespoon of salt per head of cabbage used and let it rest for one to two hours. Then drain off the water, and dry your cabbage with a paper towel before continuing with your recipe.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

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.

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.

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.

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.

Bring water to a gentle boil over medium-high heat.

The water should be about 3/4 of an inch (1.9 cm) deep or enough to place your cabbage in without overflowing. Don't worry about having the exact volume of water as you'll be draining any excess water out.

Should cabbage be cooked over high heat? ›

As with other brassicas, high heat is what you're after here in order to get the most flavor out of cabbage. Cutting the head up into fat wedges helps build up a nice contrast between deeply browned exterior and tender, meaty interior.

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven. Cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon fine salt. Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes.

In fact, the most common cause of unappetizing boiled cabbage is overcooking. Overcook the hearty leaves, and you'll end up with limp, stinky mush that no one wants to eat.

Make stuffed cabbage

Common in the cuisines of Central and Eastern Europe, according to The Spruce Eats, stuffed cabbage — or cabbage rolls — is an ideal way to use up outer cabbage leaves because the dish braises for quite some time, allowing the tough leaves to become tender.