Cabbage often has a smelly reputation. But the strong smell associated with cooked cabbage is really just the result of overcooking. Aluminum pans intensify the odor, so avoid using them. Cook cabbage, uncovered, just until tender. You can also minimize vitamin and mineral loss by adding cabbage to boiling water.
When using red cabbage, add 1 tbsp lemon juice or vinegar per pint (2 cups) of cooking water used. This will help preserve the red color.
If you’re using cabbage to make slaw, shred the cabbage and then place in a bowl of ice water for 30 minutes. Drain well and use immediately or cover and refrigerate until ready to use.
What You Need
- A chef’s knife
- A cutting board
- A colander
- A Dutch oven
- One head of green cabbage
- Broth or water
1. Discard any wilted outer leaves. Cut cabbage in half. Then, cut each half into three wedges, leaving enough of the stem to hold each wedge together. Rinse cabbage wedges in cold water.
3. Bring liquid to a boil, then reduce heat and simmer uncovered for about 15 minutes or until cabbage is tender.
Cabbage cooked in this manner is a perfect accompaniment to corned beef, try our classic recipe for Corned Beef and Cabbage