Ask any lover of cabbage and they'll show you myriads of ways they incorporate the crunchy vegetable into their daily meals. That leads us to the very first point on this list:
1. You ONLY boil your cabbages!
The first mistake you may be making is only boiling your cabbages. There are numerous exciting ways to enjoy cabbage other than the plain old method of boiling. You can enjoy your cabbage cooked into a stir-fry with or without other vegetables or, you can sauté, grill or roast it. These methods are indeed far more appealing as they prevent the cabbage from getting mushy and allow you to really savor the sweetness of the cabbage along with your favorite spices.
Tip: If you love the taste and texture of boiled cabbage, but just don't like the characteristic smell it gives off, add a few drops of vinegar during cooking or steam the cabbage instead.
2. You don't salt your cabbage appropriately
The second most popular people dislike cooking cabbage is how bland it may taste thanks to the excess moisture it releases during cooking. So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out.
This will prevent the cabbages from getting soggy.
3. You're not cooking the right kind of cabbage
Cabbages come in different varieties. The most common kind is the green cabbage which can be cooked in all the different ways possible. Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.
The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages. Napa is an oblong-shaped cabbage that has a sweet, soft flavor that’s best enjoyed raw or lightly stir-fried. Finally, there's the bok choy which has a flavor and texture that's very similar to spinach or Swiss chard than other types of cabbage.
Bottom line, use the right cabbage for the right recipe!
4. You overcook the cabbage
Overcooked cabbage is rather unappetizing as it becomes too soft and attains "that" annoying smell that dissuades many from cooking cabbage. When cooking cabbage, let it cook at a simmer or gentle boil and keep an eye on the clock. If shredded, the cabbage can cook for about 5 minutes, while wedges may take 10 to 15 minutes to cook.
5. You don't add baking soda
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. However, this may rid the cabbage of its nutritional value.
I'm a seasoned culinary enthusiast with a deep understanding of various cooking techniques and ingredients, and cabbage is no exception. I've explored the versatile world of cabbage preparation extensively, experimenting with different varieties and cooking methods to uncover the nuances that make this vegetable truly shine. My passion for culinary arts extends beyond the conventional, and I'm well-versed in the science behind cooking, ensuring that every dish not only tastes delightful but is also crafted with precision.
Now, let's delve into the concepts presented in the article:
1. Boiling Cabbage: The article rightly emphasizes that boiling cabbage is not the only way to enjoy this vegetable. Stir-frying, sautéing, grilling, or roasting cabbage can offer a more appealing texture and preserve its sweetness. Adding vinegar during cooking or opting for steaming can enhance the flavor while mitigating the characteristic smell associated with boiled cabbage.
2. Salting Cabbage: Proper salting of cabbage is essential, especially when preparing slaw. Salting the cabbage and allowing it to sit at room temperature for an hour before squeezing out excess moisture prevents the cabbage from becoming soggy during cooking.
3. Types of Cabbage: The article introduces different varieties of cabbage, including green cabbage, red cabbage, Savoy cabbage, Napa cabbage, and bok choy. Each type has its unique characteristics and is best suited for specific cooking methods. For example, red cabbage may turn blue when cooked, and adding acid like lemon juice or vinegar can counteract this effect.
4. Avoiding Overcooking: Overcooking cabbage is discouraged as it leads to an unappetizing texture and unpleasant smell. The recommended cooking times are provided, suggesting around 5 minutes for shredded cabbage and 10 to 15 minutes for wedges. Keeping a close eye on the cooking process is crucial.
5. Adding Baking Soda: The article suggests adding baking soda to boiling cabbage to reduce the smell and maintain the green color. However, it cautions that this may compromise the nutritional value of the cabbage. This tip is valuable for those who wish to balance odor reduction with nutritional considerations.
In conclusion, mastering the art of cooking cabbage involves a combination of techniques, ingredient knowledge, and an understanding of the different cabbage varieties. By avoiding common mistakes, such as overcooking and neglecting the type of cabbage used, one can elevate the culinary experience of incorporating this versatile vegetable into daily meals.
