Curried Cabbage Recipe (2024)

FAQs

How long to soak cabbage before cooking? ›

If there are any signs of bugs or worms as cabbage can have, soak in salt water for 15 minutes. I usually add about a tablespoon of salt to enough water to submerge the cabbage.

Insert a steamer basket inside a saucepan. Add enough water to the pan so the water level is just below the bottom of the basket. Bring water to a boil, then add cabbage wedges to the steamer basket. Cover and steam for 10 to 12 minutes, or until cabbage is crisp-tender.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!)

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

Boil the cabbage for 12 to 15 minutes, until it is very tender (ours is generally done around 12 minutes). Drain the cabbage into a strainer. Place the cabbage in a large bowl with the butter, fresh ground pepper, and kosher salt (around ¾ teaspoon for a large head of cabbage).

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage.

Eating cabbage has been linked to health benefits including antioxidant effects, immune system support, and lowering the risk of some health conditions including cardiovascular diseases and certain cancers. Cabbage can be eaten in ways such as raw, cooked, juiced, or fermented.

Does cabbage clean your gut? ›

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.

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

Cabbage is rich in fiber and glucosinolates and helps the body retain water. It helps maintain the bulkiness of the food as it moves through the bowels and thus treats constipation.

Quite unlike the ice-water cabbage, salted cabbage shreds lost most of its liquid while sitting in the salt, leaving the cabbage pickle-crisp. In addition to having less water in it, the cabbage took on more of the dressing's flavors, and unlike stiff, icy shreds, this limp cabbage was also easier to eat.

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Combine the cabbage and radish in a large bowl and pour the saltwater over them. Soak for at least 6 hours and preferably overnight.

It comes together in just 20 minutes, but letting it sit in salt for a couple of hours to draw out the vegetables' natural liquid keeps the mixture from becoming watery. After it sits another 6 hours, the curtido is ready to eat—but it keeps in the fridge for several weeks.

How to prep cabbage. Soak cabbage in salt water or vinegar for about 15 minutes before using to free the tightly packed leaves of insects. Then rinse the head thoroughly in cold running water. Remove the core before cooking or shredding the cabbage.