The Fried Cabbage Recipe (That You Can't Resist!) (2024)

FAQs

How do you not overcook cabbage? ›

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.

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

As it approaches the boiling point, the enzymes will be inactivated, so no more pungent, bitter compounds will form. Cook only until the cabbage is tender, but no longer. The hot water will leach a lot of the unwanted compounds from the cabbage, making it taste milder than either stir-frying or steaming.

When plant cells are broken, the oils are separated from the sugar molecules by an enzyme and released as a very bitter compound. It's a clever defense mechanism for the cabbage plant to discourage hungry foragers.

Baking Soda in Cooking Vegetables and Fruits

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.

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas.

It helps improve digestion

If you want to improve your digestive health, fiber-rich cabbage is a great option. This crunchy vegetable is full of gut-friendly insoluble fiber, a type of carbohydrate that can't be broken down in the intestines.

As a natural source of dietary fiber, cabbage aids digestion and promotes regular bowel movements, reducing the risk of constipation. Furthermore, cabbage is a natural source of prebiotics, an indigestible fiber that acts as “fuel” for live and beneficial probiotics.

All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.

Can you freeze cabbage? ›

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

– Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don't cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head.

When cabbage is cut or chewed, these compounds are broken down by enzymes, releasing pungent-smelling sulfur-containing molecules. The bitter taste comes from the presence of these compounds, which can be perceived as bitter when consumed in higher amounts.

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.

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

The longer the cabbage is cooked the more smelly the compounds become.