How to cook cabbage

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Cabbage is available in many different varieties and is indeed part of a larger family who is known as Brassicas and extends to cauliflower and kale. Slightly available varieties are red, savoy, spring and white.

What are the main carbon species?

Red cabbage Has solid, densely packed and shiny purple leaves
White cabbage Has a texture similar to red cabbage, but has very pale leaves and a sweeter taste
Savoy cabbage Has leaves that are crumpled and wavy and make it easier in the middle
Spring cabbage Has softer leaves that form a point than a round shape
Hispi Kohl (also known as treasure cabbage) is a sweet and tender green cabbage with a pointed shape

What is the best way to serve cabbage?

Everyone is extremely versatile: they can be served in salads such as RAW, e.g. coleslaw But can also be cooked quickly, e.g. See our recipe ideas below and also see our collection from Cabbage recipes. Find ours too Red cabbage recipes For some festive ideas.

How to prepare cabbage

There are Two options for preparing the cabbageDepending on how many you should have and how you want to cook it.

To serve a small number of people or recipes if you have to hold the leaves entirely:

It is a good idea to pull off the leaves individually and take what you need and then wrapped the rest of the cabbage back into the fridge. You can then use these leaves entirely or crush them as needed.
Depending on how old the cabbage is, you may not want to use the outer leaves, especially if you are injured, determined or damaged. If you are not good for warehouse, they can be composted.
The central vein in every sheet is difficult, especially on the outer leaves, so you want to cut it away, especially if you want to cook the cabbage quickly, as this part is very dense and takes a long time

To serve a larger amount:

Half or quarter the cabbage, put it on a board and chop or chop the leaves.
For firmer taxi drivers such as the red or whites, you may want to cut out the difficult part of the trunk or core first.

How to dampen cabbage

Best for: Spring green Kohl, Savoy cabbage

Place your prepared, crushed cabbage in a steamer and steam for 5 minutes or until it is soft.

Best for: all types

Place the cabbage leaves or crushed cabbage in a large pan and cover it halfway with water.
Bring to a boil and cook for 3-5 minutes or until it gently cook. This often follows from blanching – see the next point.

How to blanch cabbage

Best for: all types

To the blanch (so that the leaves can be fried or fried later), cover them with water and cook them for 3 minutes.
Transfer the leaves into cold water to refresh yourself.

How to save cabbage

Best for: all types

Quarter the cabbage, remove the core and cut into ½ 1 cm strip.
Heat the oil in a large pan, then fry for 5-6 minutes with onion until they are slightly browned.
Add butter, salt and pepper and cook for 4-5 minutes.
Stir in the vinegar or lemon juice and taste.

How to fry cabbage

Best for: all types

Put the leaves out of half a head and remove all strict petiole.
Heat 2 tablespoons of vegetable oil in a wok and then add the cabbage and 2 sliced cloves of garlic.
Fry the roast until the cabbage begins to withdraw and then add 75 ml of vegetable broth.
Cover and cook for 3 minutes until they are only tender.

How to break cabbage

Best for: red cabbage, white cabbage

Cut 1 large onion into slices and absorb it and 50 g butter or 50 ml olive oil in a flame likelihood in a heavy basis.
Fry the onion over medium heat with frequent stirring for 5 minutes.
Cut the core out of a cabbage of 750 g and finely cut the leaves.
Add this to the baking dish and throw everything together and cook it in low heat while peeling for 1 apple and cutting it into slices.
Crush 1 TL juniper and 1 TL Caraway seeds together and then add them and the apple slices into the pan.
Season and pour in 500 ml of cider, red wine or water.
Stir well and bring to a boil, then cover the dish and let it cook for 20 minutes.

Other ways to serve cabbage

Whole cabbage leaves can be filled, rolled and baked.
Shredded cabbage can be inserted or fermented to make them sauerkraut or Kimchi.

Basic Cohl fire recipe

Serves 6

Ingredients:

1 cabbage
4 tablespoons of fat (you can use butter, olive oil or go fat)
4 shallots, chopped
1 rosemary branch
2 cloves of garlic, peeled

Procedure:

Quarter the cabbage, remove the core and crush the leaves.
Blanch in a pan with boiling salted water for 3 minutes and then let it cool under a cold tap. Drain well.
Heat the fat in a pan and fry the shallots, rosemary wire and cloves of garlic for 5 minutes to gold.
Throw away the garlic and rosemary, throw in the cabbage and stir until warming up. Season and serving.