How to Cook Cabbage: Delicious and Healthy Recipes

Cabbage is a versatile and nutritious vegetable that can be enjoyed in many different ways. Whether you prefer it raw, cooked, or fermented, there are endless possibilities for incorporating this cruciferous vegetable into your diet.

This guide will explore various ways to cook cabbage, including braising, steaming, sautéing, boiling, roasting, and grilling. We’ll also delve into the art of making sauerkraut and coleslaw, two popular fermented and raw cabbage dishes, respectively.

Additionally, we’ll provide tips on how to select the best cabbage for your needs and discuss the nutritional benefits of this cruciferous powerhouse. Finally, we’ll touch upon growing your own cabbage for a fresh and sustainable source of this versatile vegetable.

How to Prep Cabbage

Before diving into the various cooking methods, let’s first learn how to properly prepare cabbage for culinary adventures.

How to Prep Red, Green, or Savoy Cabbage

1. Remove several outer leaves: Discard the outermost leaves of the cabbage head and rinse the remaining head with water.
2. Cut the cabbage head into quarters: Use a sharp knife to cut the head into four equal sections.
3. Remove the thick core: Locate the thick core at the center of each quarter and carefully remove it with a knife.

How to Prep Napa Cabbage

1. Remove several outer leaves: Similar to other cabbage varieties, discard the outermost leaves and rinse the head with water.
2. Cut in half or slice crosswise: Depending on your recipe, you can either cut the napa cabbage in half or slice it crosswise into desired widths.

Tip: While the core of napa cabbage is edible, it can be tougher than the leaves. If you prefer a softer texture, you can remove the core before using the leaves.

How to Cook Cabbage

Cabbage can be enjoyed in various forms, each offering a unique flavor and texture. Let’s explore some popular cooking methods for this versatile vegetable.

How to Braise Cabbage

Braising is a slow-cooking method that results in tender and flavorful cabbage.

1. Heat oil in a large pot or Dutch oven: Choose an appropriate pot and heat oil over medium heat.
2. Add sliced cabbage: Add the quartered, cored, and sliced cabbage to the pot and stir occasionally until it wilts, approximately 5 minutes.
3. Add broth and seasonings: Pour in reduced-sodium chicken or vegetable broth, add salt, peppercorns, and a bay leaf, and bring to a simmer.
4. Cover and cook on low heat: Cover the pot and cook on low heat until the cabbage is very tender, which takes about 15-20 minutes for medium or large heads of cabbage.
5. Add vinegar and finish cooking: Add a splash of white vinegar to the pan, stir, and increase the heat to medium-high. Cook until the remaining liquid mostly evaporates, approximately 8-10 minutes.

Tip: Enhance the flavor of your braised cabbage by adding onions, leeks, or carrots before wilting the cabbage.

How to Steam Cabbage

Steaming is a healthy and quick way to cook cabbage, preserving its nutrients and vibrant color.

1. Prepare a steamer: Place a steamer basket inside a large saucepan or pot. Add enough water to fill the bottom of the pan, ensuring the water level remains below the steamer basket.
2. Bring water to a boil: Bring the water to a boil.
3. Add cabbage wedges: Place the cabbage wedges into the steamer basket.
4. Cover and steam: Cover the pot and steam the cabbage until it reaches a tender-crisp texture, approximately 10-12 minutes. Season with salt and pepper before serving.

How to Sauté Cabbage

Sautéing is a quick and flavorful cooking method that brings out the sweetness of cabbage.

1. Heat oil in a skillet: Heat olive oil in a large skillet over high heat.
2. Add chopped cabbage: Add chopped cabbage to the skillet and cook, stirring occasionally, until it begins to wilt, approximately 7-10 minutes.
3. Season and serve: Season the cabbage with salt, pepper, and caraway seeds (or fennel seeds), if desired. Serve immediately.

Tip: Enhance the flavor profile of your sautéed cabbage by adding ingredients like garlic, ginger, soy sauce, or sesame oil.

How to Boil Cabbage

Boiling is a simple method for cooking cabbage, though it can result in a softer texture and loss of some nutrients.

1. Prepare boiling water: Fill a large pot or Dutch oven with a half-inch of lightly salted water (or vegetable broth). Bring the water to a boil.
2. Add cabbage wedges: Add the cabbage wedges to the boiling water.
3. Cover and simmer: Cover the pot and simmer for 15-20 minutes, turning the wedges once during cooking.
4. Drain and finish cooking: Carefully pour off the water (or broth). Return the pot to the stove and cook until the remaining moisture evaporates, approximately 2-3 minutes. Add melted butter (or oil) and gently toss to coat.

How to Roast Cabbage

Roasting is a method that caramelizes the natural sugars in cabbage, creating a sweet and flavorful dish.

1. Preheat oven: Preheat your oven to 425°F.
2. Prepare cabbage: Cut the cabbage head into wedges or rounds. Toss or spray with oil and arrange the cabbage in a single layer on a greased rimmed baking sheet. Season with salt, pepper, and caraway seeds (or fennel seeds), if desired.
3. Roast until tender: Roast the cabbage until it becomes golden brown and tender, approximately 25-35 minutes. Flip the cabbage wedges once during cooking. Thicker cabbage rounds may require additional roasting time.

How to Grill Cabbage

Grilling is a unique method that imparts a smoky flavor to cabbage.

1. Preheat grill: Preheat your grill to medium-high heat.
2. Prepare cabbage steaks: Place the cabbage heads stem-side up on a cutting board. Using a large chef’s knife, cut two 1-inch-thick slices from the center of the cabbage head. Reserve the remaining cabbage for other uses.
3. Brush with oil or marinade: Brush the cabbage steaks with butter, oil, or a marinade of your choice. Grill the cabbage steaks until charred, approximately 15-20 minutes, turning occasionally. Place the grilled steaks on a greased rimmed baking sheet.
4. Finish cooking in oven: Place the baking sheet in an oven preheated to 400°F. Roast the cabbage steaks until tender, approximately 15 minutes. Serve with flavored butter.

Tip: For an extra flavorful experience, marinate the cabbage steaks for 8 hours or overnight. You can reserve the marinade and drizzle it over the finished steaks before serving.

How to Make Sauerkraut

Sauerkraut is a fermented cabbage dish that is rich in probiotics and offers a tangy and flavorful addition to many meals.

1. Prepare clean hands and cabbage: Wash your hands thoroughly and thinly slice the cabbage quarters. Place the sliced cabbage in a large bowl.
2. Massage with salt: Sprinkle the cabbage with 1 teaspoon of salt and massage the salt into the cabbage using your hands until it appears shiny, approximately 10 minutes. Add more salt, 1/4 teaspoon at a time, to achieve the desired flavor. Continue massaging the cabbage until it becomes limp and wet, releasing brine when squeezed.
3. Transfer to jar and press down: Transfer the cabbage to a sterilized 1-quart glass jar. Press down firmly with your hand or a sterilized pestle to remove air bubbles. Add brine to cover the cabbage, leaving at least 2 inches of space between the brine and the top of the jar to allow for expansion. Remove any floating cabbage pieces. If the brine doesn’t cover the cabbage, add filtered water to cover it completely.
4. Seal and ferment: Seal the jar with a sterilized lid. Place the jar in a glass bowl or plastic dish and set it in an out-of-the-way spot on your kitchen counter, away from direct sunlight.

Fermentation time: The fermentation time for sauerkraut can vary depending on factors such as temperature. In warmer environments, the cabbage may ferment in as little as 24 hours, while in cooler environments, it can take up to 10 days or two weeks.

Maintaining the fermentation process: During fermentation, open the jar daily to release built-up air. Occasionally, press the cabbage down with a sterilized utensil to keep it submerged in the brine. Avoid using utensils that have not been sterilized, as this can introduce mold.

Taste-testing and storing: Let the cabbage ferment to your preferred flavor. The longer the cabbage ferments, the stronger the fermentation. Use a sterilized utensil to taste-test your sauerkraut to determine when it reaches your desired flavor. Once you’ve achieved the desired flavor, transfer the jar to your refrigerator to stop fermentation. Most homemade sauerkraut will last for three to six months in the fridge.

How to Make Coleslaw

Coleslaw is a refreshing and crunchy salad that is often served as a side dish or topping.

1. Combine ingredients: In a large bowl, combine mayonnaise, plain yogurt, Dijon mustard, cider vinegar, sugar, celery seeds, salt, and pepper.
2. Add shredded cabbage and carrots: Add 2 parts each of shredded red and green cabbage and 1 part grated carrots to the bowl. Toss well