Cabbage is one of the most versatile, hearty, and rewarding vegetables you can bring into your kitchen. Belonging to the brassica family alongside cauliflower and kale, it comes in several wonderful varieties, including the vibrant Red, crinkly Savoy, sweet Hispi (or sweetheart), and classic White cabbage. Learning how to prepare and cook it properly will unlock a world of delicious possibilities, from crisp salads to comforting braises.
To guide us, we’re sharing tips from culinary expert Helena Busiakiewicz, who has a deep-rooted passion for this humble vegetable.
Chef’s Tip for Perfectly Shredded Cabbage: For exceptionally fine ribbons perfect for a quick slaw or pickle, try using a sharp vegetable peeler instead of a knife. Simply cut the cabbage into manageable quarters and run the peeler down the cut edges. The result is delicate shreds that are ready to be tossed with lime juice, salt, and a pinch of sugar.
How to Prepare Cabbage
Preparing cabbage is simple and depends on how you plan to use it. There are two main approaches:
- For whole leaves or smaller portions: Peel the outer leaves off individually. You can use these whole for wraps and rolls, or shred what you need and return the rest of the cabbage to the fridge. Discard any bruised or damaged outer leaves.
- For larger quantities or shredding: Halve or quarter the cabbage through the core. Place it cut-side down on a board and slice into shreds or chunks. For firm cabbages like red or white, it’s often best to cut out the dense, tough core first.
Now that your cabbage is prepped, let’s cook it! Sautéing is one of the quickest and most flavorful methods.
Classic Sautéed Cabbage with Onion
This simple recipe is a fantastic side dish that pairs well with almost any main course. It’s quick, easy, and brings out the natural sweetness of the cabbage.
Ingredients
- 1 tbsp Olive Oil or Butter
- 1 small Onion, thinly sliced
- 1/2 head of Green or Savoy Cabbage, cored and thinly sliced
- 1/4 cup Vegetable Broth or Water
- Salt and freshly ground Black Pepper to taste
Instructions
- Heat the oil or butter in a large skillet or pan over medium-high heat. Add the sliced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly browned.
- Add the sliced cabbage to the skillet and stir to combine with the onion. Cook for another 4-5 minutes, allowing the cabbage to wilt slightly.
- Pour in the vegetable broth or water, then season with salt and pepper. Cover the skillet, reduce the heat to medium-low, and cook for 5-7 minutes, or until the cabbage is tender-crisp.
- Uncover and cook for another minute to allow any excess liquid to evaporate. Serve warm.
Nutrition Information
| Nutrition | Per Serving (approx.) |
|---|---|
| Calories | 85 kcal |
| Fat | 4g |
| Carbohydrates | 10g |
| Protein | 3g |
| Fiber | 4g |
Other Ways to Cook Cabbage
Beyond sautéing, cabbage can be prepared in several other delicious ways:
- Steaming: Place shredded cabbage in a steamer basket over boiling water and steam for 5 minutes until just tender. This method works beautifully for spring green and Savoy cabbage.
- Boiling/Blanching: To avoid mushy results, bring a large pot of salted water to a rolling boil. Add the cabbage and cook for just 3-5 minutes until tender-crisp. For blanching, immediately transfer the cabbage to an ice water bath to stop the cooking process.
- Roasting: Cut cabbage into thick wedges, leaving the core intact. Drizzle with olive oil, salt, and pepper, and roast at 400°F (200°C) until the edges are crispy and the center is tender.
Cabbage Serving Inspiration
The possibilities are endless! Add vibrant color to a stir-fry, create a comforting side dish with bacon and onions, or make a hearty and nourishing soup. Let these images spark your culinary creativity.
