Ask any lover of cabbage and they'll show you myriads of ways they incorporate the crunchy vegetable into their daily meals. That leads us to the very first point on this list:
1. You ONLY boil your cabbages!
The first mistake you may be making is only boiling your cabbages. There are numerous exciting ways to enjoy cabbage other than the plain old method of boiling. You can enjoy your cabbage cooked into a stir-fry with or without other vegetables or, you can sauté, grill or roast it. These methods are indeed far more appealing as they prevent the cabbage from getting mushy and allow you to really savor the sweetness of the cabbage along with your favorite spices.
Tip: If you love the taste and texture of boiled cabbage, but just don't like the characteristic smell it gives off, add a few drops of vinegar during cooking or steam the cabbage instead.
The second most popular people dislike cooking cabbage is how bland it may taste thanks to the excess moisture it releases during cooking. So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out.
This will prevent the cabbages from getting soggy.
3. You're not cooking the right kind of cabbage
Cabbages come in different varieties. The most common kind is the green cabbage which can be cooked in all the different ways possible. Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.
The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages. Napa is an oblong-shaped cabbage that has a sweet, soft flavor that’s best enjoyed raw or lightly stir-fried. Finally, there's the bok choy which has a flavor and texture that's very similar to spinach or Swiss chard than other types of cabbage.
Bottom line, use the right cabbage for the right recipe!
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. When cooking cabbage, let it cook at a simmer or gentle boil and keep an eye on the clock. If shredded, the cabbage can cook for about 5 minutes, while wedges may take 10 to 15 minutes to cook.
5. You don't add baking soda
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. However, this may rid the cabbage of its nutritional value.
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.
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.
The baking soda will soften the water in cooking beans or cabbage, and the vegetables will cook quicker and more thoroughly, but the alkali has a destructive effect on the vitamins present in these vegetables, and in all fresh foods.
As the cabbage roasts in the oven, it caramelizes, turns tender, and becomes sweet. It's fantastic. Our roasted cabbage recipe keeps the cabbage simple with oil, salt, and pepper.
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.
These plants can take cool weather and some say they are sweeter after a frost has dusted their leaves. This is because as the temperatures drop, the cold causes the plants to break down the energy and convert it into sugar, leading to a sweeter, tastier flavor.
An old trick to use is to leave the cabbage lightly doused in vinegar water for a couple of minutes before proceeding to wash the cabbage with water. Usually between two or four minutes.
It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. Its juice also can help stomach ulcers heal.
While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating 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.
Tyrosinemia is caused by a lack of the enzyme needed to metabolize the amino acid tyrosine. Symptoms include intellectual disability, liver and kidney disease, and body fluids that smell like boiled cabbage. The diagnosis is based on a blood test. A special diet and sometimes medications may help some children.
One cup of red cabbage can deliver a healthy amount of potassium — as much as 6% of your recommended daily value. This could help lower your blood pressure, reducing your risk for heart disease.
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.
Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation (11). In fact, one 2014 study of young adults aged 20-40 showed that eating more cruciferous vegetables could reduce certain blood markers of inflammation ( 12 ).
This will soften the cabbage slightly giving it a texture better for the slaw. Rinse the cabbage and add the accompanying ingredients like raisins, shredded carrot and red cabbage. Toss the solid ingredients to combine and add in rice wine vinegar, onion salt, pepper and mayonnaise.
Red cabbage offers another bonus: It's rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels. Finally, cabbage is often prepared with vinegar, which can help lower the GL of your whole meal.
When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.
Washing fruits and vegetables with vinegar kills up to 98% of bacteria on the surface of your produce. Use 1 part white vinegar to 3 parts water for your vinegar bath. Soak fruits and veggies in vinegar bath for 2 minutes.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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