Plus, learn how to make sauerkraut and coleslaw.
Pictured Recipe:Roasted Savoy Cabbage with Orange Vinaigrette
Cabbage is among the most versatile vegetables.
Cabbage doesn’t always get the appreciation it deserves.
And it sometimes has a bad reputation for being slimy and a bit pungent.
But the secret to enjoying cabbage in all these forms is to start by cooking it correctly.
How to Prep Cabbage
How to Prep Red, Green or Savoy Cabbage
1.
Remove several outer leaves from the head; rinse with water.
Cut the cabbage head into quarters.
Remove the thick core from the center of each quarter.
How to Prep Napa Cabbage
2.
Cut in half or slice crosswise, depending on what you need for your recipe.
you’ve got the option to remove the core from napa cabbage if you want.
How to Cook Cabbage
All four main varieties of cabbage can be eaten raw or cooked.
Green and red cabbage are often enjoyed boiled, steamed, sauteed, grilled or even roasted.
They’re particularly great in fresh preparations.
How to Braise Cabbage
1.
Heat oil in a large pot or Dutch oven over medium heat.
Add a splash of white vinegar to the pan; stir.
Increase temperature to medium-high.
Cook until the remaining liquid mostly evaporates, 8 to 10 minutes.
How to Steam Cabbage
1.
Put a steamer basket inside a large saucepan or pot.
Add enough water to fill the bottom of the pan, keeping the level below the steamer basket.
Bring the water to a boil.
Add cabbage wedges to the steamer basket.
Cover and steam until the cabbage is tender-crisp, 10 to 12 minutes.
How to Saute Cabbage
1.
Heat olive oil in a large skillet over high heat.
Season with salt, pepper and caraway seeds (or fennel seeds), if desired.
How to Boil Cabbage
1.
Fill a large pot or Dutch oven with a half-inch of lightly salted water (or vegetable broth).
Bring to a boil.
Cover and simmer for 15 to 20 minutes, turning once.
Carefully pour off the water (or broth).
Return the pot to the stove and cook until the remaining moisture evaporates, 2 to 3 minutes.
Add melted butter (or oil) and carefully toss to coat.
How to Roast Cabbage
1.
Preheat the oven to 425F.
Cut the cabbage head into wedges or rounds.
Toss or spray with oil.
Arrange the cabbage in a single layer on a greased rimmed baking sheet.
Season with salt, pepper and caraway seeds (or fennel seeds), if desired.
Bake until the cabbage is golden and tender, 25 to 35 minutes.
Thick cabbage rounds will need more time.
How to Grill Cabbage
1.
Preheat a grill to medium-high heat.
Place cabbage heads stem-side up on a cutting board.
Using a large chef’s knife, cut two 1-inch-thick slices from the center of the cabbage head.
Save the remaining cabbage for another use.
Brush the cabbage round with butter, oil or a marinade of your making.
Grill the cabbage steaks until charred, 15 to 20 minutes, turning occasionally.
Place the grilled steaks on a greased rimmed baking sheet.
Place the baking sheet in an oven preheated to 400F.
Roast until tender, about 15 minutes.
Serve with flavored butter.
If you want even more flavor, marinate the cabbage steaks for 8 hours or overnight.
you’re free to reserve the marinade and drizzle it over the finished steaks before serving.
Pictured Recipe:Simple Sauerkraut
How to Make Sauerkraut
1.
Start with clean hands.
Thinly slice cabbage quarters.
Place in a large bowl.
Sprinkle cabbage with 1 teaspoon salt.
Massage the salt into the cabbage with your hands until the cabbage looks shiny, about 10 minutes.
Add more salt, 1/4 teaspoon at a time, to reach the desired flavor.
Transfer the cabbage to a sterilized 1-quart glass jar.
Press down firmly with your hand or a sterilized pestle to remove air.
Add brine to cover the cabbage.
Remove any pieces of cabbage that float in the brine.
If the brine doesn’t cover the cabbage, add filtered water to cover it.
Seal the jar with a sterilized lid.
Fermentation time will vary depending on a variety of factors.
During the fermentation process, initiate the jar daily to release built-up air.
(Any pieces that float invite mold.)
Let the cabbage ferment to your preferred flavor.
The longer the cabbage sits, the stronger the fermentation.
Use a sterilized utensil to taste-test your sauerkraut to get it right.
When you’ve reached the flavor you want, transfer the jar to your refrigerator to stop fermentation.
Most homemade sauerkraut will last three to six months in the fridge.
you could also add other crunchy ingredients like celery, bell pepper and green onions.
The great thing about coleslaw is how creative you’re able to be with the ingredients.
Just be sure to chill it before serving so the flavors have a chance to mingle.
Add 2 parts each shredded red and green cabbage and 1 part grated carrots.
Chill for at least 1 hour before serving.
Also, be sure it has a bright, vibrant color.
Avoid any heads of cabbage that have brown spots, deep cuts or discoloration.
If the leaves look wilted, skip that head of cabbage too.
If the leaves look dry or wilted, put it back.
Green and red cabbage are the most familiar.
Green cabbage, also called Dutch white, is peppery when raw but turns more buttery when cooked.
Red cabbageis sweeter from the start.
Savoy cabbageis a beautiful, crinkly-leaved bang out of cabbage.
It’s tender when raw, so it’s particularly good in slaw.
Napa cabbageis a unique variety because of its tall, barrel-shaped heads.
Napa cabbage leaves are frilly and delicate, so they’re ideal in salads or stir-fries.
Most green cabbage varieties, for example, take about 70 days to grow.
Peak season is late fall through winter, but spring cabbage is delicious and flavorful, too.
Cabbages are particularly attractive to some pesky bugs.
Place plants 12 to 24 inches apart in rows and cover with mulch to help the soil retain moisture.
Water 2 inches per week.
When the plants reach about 5 inches tall, thin the plants to give each cabbage room to grow.
Harvest when the heads reach the desired size, typically between 6 and 8 inches.
