How to Boil Cabbage

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Cabbage is a versatile and nutritious vegetable that can be enjoyed in a variety of dishes. One popular cooking method for cabbage is boiling, as it helps to soften the texture and enhance the flavors. Whether you’re looking to incorporate cabbage into a comforting soup or create a simple side dish, knowing how to boil cabbage is a fundamental kitchen skill. In this guide, we will explore the step-by-step process of boiling cabbage to perfection, ensuring that you achieve tender and delicious results every time. So, grab a head of cabbage and let’s get started on this culinary adventure!

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Whatever type of cabbage you like, you know that they contain a lot of vitamins and nutrients, especially fiber. Cabbage is a healthy leafy vegetable that can be eaten alone or combined with other foods. There are many ways to prepare cabbage, and the most common cooking method is boiling. Boil the cabbage by cleaning and preparing it, then boil it in hot water for just a few minutes.

Table of Contents

Steps

Choice of cabbage

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Choose the type of cabbage you want to eat. Green cabbage is the most common variety, but you can also boil purple cabbage, kale, Chinese cabbage or Chinese chard, aka bok choy.

• Green cabbage : Traditional green cabbage has large fan-like leaves that feel like waxy rubber when alive. It has a sweet taste when cooked but is quite spicy when eaten raw. White cabbage is a type of green cabbage that becomes mushy when cooked, so extra care needs to be taken during cooking to keep it crisp and delicious.
• Purple Cabbage : This type of cabbage is known for its dark purple-red leaves and has a stronger flavor than green cabbage. They are often used to salt and add color to dishes.
• Kale : This kale has softer, curlier leaves that are dark green and have white veins. They are high in vitamin K, vitamin C, fiber and have a slightly earthy taste.
• Cabbage : This cabbage has an elongated shape and looks almost like a lettuce with yellow-green leaves and a prominent white stem. They taste much sweeter when raw than green cabbage. ^{[1] X Research Source}
• Chinese bok choy : A traditional Chinese cabbage, bok choy has a mild and spicy or bitter taste. When cooked, the white stems remain crispy while their leaves become tender. They are also quite watery compared to most other types of cabbage. ^{[2] X Research Source}

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Buy a sturdy and compact cabbage. You want the leaves to be fresh and crisp, not wilted, or brown or crushed. Even with that size, you can still feel the cabbage is heavy.

• Wilted or damaged outer leaves often indicate that the cabbage is aged or poorly preserved.
• The best time to harvest fresh cabbage is in the summer. Cabbage tastes sweeter and tastier after frost because cabbage is usually grown in cool, wet conditions.

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Try not to buy pre-chopped or chopped cabbage. While this may seem convenient, cabbage begins to lose vitamin C and other nutrients as soon as it is sliced.

• Chopped or pre-cut cabbage can also be stored for a long time but will lose their flavor.

Preliminary cabbage

Peel the outer layers of leaves from the base of the cabbage. Discard any leaves that look wilted, torn, or discolored. It is a common practice to remove the outer leaves because they are the most exposed to dirt and easily damaged.

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Wash the whole cabbage. Wash the cabbage under cool running water. It is extremely important that you wash your cabbage thoroughly because most farms use insecticides and other pesticides to keep pests out.

• Organic cabbage should not be grown using any pesticides, but it is still important to wash and clean the cabbage to remove any dirt, insects, insect eggs or sand still on the corn. cabbage.
• You can also consider soaking the cabbage in brine or plain water for 30 minutes for a more thorough cleaning. ^{[3] X Research Sources}

Thai cabbage. People usually cut the cabbage into long, triangular or chopped cubes, but you can boil the cabbage in any shape you like.

• Remember to cut off the stem or center of the cabbage.
• Trim off any old stems at the bottom of the triangles you’ve cut.

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Chop or chop cabbage into desired shape. It is common to slice cabbage into long, thin pieces but you can boil your cabbage in any shape you like. You can also boil cabbage in the form of triangular cubes.

• Slice the cabbage on a cutting board by squeezing it flat. You can slice it as thick or thin as you want.
• Use a scraper if you have one. This kitchen tool will allow you to shred cabbage by sliding it through a sharp blade.

Boiled cabbage

Bring water to a gentle boil over medium-high heat. The water level should be about 1.9 cm or enough to cover the cabbage you put in without overflowing.

• Don’t worry about the accuracy of the water level as you can empty the excess water.
• Alternatively, you can use vegetable or meat broth to impart flavor to the cabbage instead of plain water. Add liquid broth or powder mixture to boiling water.
• Adding a small amount of vinegar, about 10 ml, to the water can prevent the strong smell of vegetables that many people find unpleasant.

Put cabbage in boiling water. Do not worry about the amount of cabbage is too much for the capacity of the pot. Cabbage will absorb water and reduce significantly in volume.

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Cook uncovered on low heat or bring to a gentle boil. Shredded cabbage can cook in about 5 minutes, and cabbage in triangles takes 10 to 15 minutes to cook.

• Pay attention when cooking to make sure the cabbage is not overcooked. When the cabbage is cooked, it will be soft. Overcooked cabbage can reduce flavor and create an unpleasant odor.

Remove the cabbage from the pot. Use a punctured spoon to scoop, or pour it into a colander to remove excess water.

• If you used meat broth to boil the cabbage, the water can be reused to make soup or drink as soup.

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Cabbage seasoning. Since cabbage can be quite bitter, use salt to balance out their flavor but don’t add too much that makes the cabbage taste salty.

Advice

• You can buy fresh cabbage 2 weeks before boiling. If stored in a perforated plastic bag in the refrigerator, the cabbage will stay fresh.
• Remember that boiled cabbage usually has a strong smell. If you find the smell unpleasant, try putting a few pieces of bread wrapped in cheesecloth into the water as you boil the cabbage. This can reduce the intensity of the cabbage smell.

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Things you need

• Cabbage
• Knife
• Chopping board
• Pot
• Perforated ladle
• Chao

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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.

The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.

This article has been viewed 35,886 times.

Whatever type of cabbage you like, you know that they contain a lot of vitamins and nutrients, especially fiber. Cabbage is a healthy leafy vegetable that can be eaten alone or combined with other foods. There are many ways to prepare cabbage, and the most common cooking method is boiling. Boil the cabbage by cleaning and preparing it, then boil it in hot water for just a few minutes.

In conclusion, boiling cabbage is a simple yet effective cooking method to enjoy the nutritional benefits and unique flavor of this versatile vegetable. By following the step-by-step process outlined in this guide, you can easily prepare a delicious and healthy dish that can be enjoyed on its own or as a side to complement various meals. Whether you prefer your cabbage tender or slightly crunchy, adjusting the cooking time can help you achieve your desired texture. Additionally, by seasoning the boiling water and using various add-ins, you can elevate the flavor profile and customize it to suit your taste preferences. Boiling cabbage not only offers convenience but also promotes the retention of vital nutrients, making it a go-to cooking technique for many home cooks. So go ahead and confidently embark on your cabbage-boiling journey, and enjoy the delightful results that will surely satisfy your taste buds.

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