9 Boiled Cabbage Recipes (2024)

FAQs

How long does cabbage take to boil? ›

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!

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.

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.

It's Packed With Nutrients

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Cooking. BOILING: Wash and cut cabbage into quarters or large wedges. Add about 1/2 inch of water into a large saucepan and bring to a boil.

If there are any signs of bugs or worms as cabbage can have, soak in salt water for 15 minutes. I usually add about a tablespoon of salt to enough water to submerge the cabbage. Chop as desired with a stainless steel knife.

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.

And when methionine isn't metabolized properly in your body, it can result in large amounts of dimethylsulfide, which produces a smell similar to boiled cabbage. Sometimes the condition comes about just because you've eaten too much methionine, which is in protein-rich foods, like meat and cheese.

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

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.

Can you eat too much boiled 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. Individuals with sensitive digestive tracts might want to limit cabbage or talk to your doctor.

Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars.

Raw cabbage contains compounds that can lead to increased gas production during digestion. For those prone to flatulence or with sensitive digestive systems, consuming raw cabbage may exacerbate these issues. Cooking cabbage can help break down these compounds, reducing the likelihood of excessive gas.

If you want to preserve these nutritional benefits, it's best to steam your cabbage. First, because steaming improves its cholesterol-lowering properties. Steaming also preserves more glucosinolates than microwaving, despite longer cooking time. Purple or red cabbage is a special nutritional powerhouse.

Cabbage does double detox duty. Its diuretic properties help rid your body of excess liquid, carrying toxins along with it. Like other cruciferous veggies, cabbage is also sulfur-rich, helping your liver break down toxins so they can be more easily expelled.

Cabbage takes between 60 and 100 days to mature. A July planting will begin to form a head as summer turns to fall, and be ready to harvest before a hard freeze.

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.