How to cook cabbage

Take a look at what’how to cook cabbage new and get inspired. Can’t see what you’re looking for? Browse our collection of cooking guides. Of all the accompaniments to grace our dinner tables, the deep purple hue of red cabbage is perhaps the most striking.

September to December though some varieties can be harvested as early as July. Choose red cabbages that are densely packed and heavy in weight with firm outer leaves. Avoid cabbages that are light, soft and have too many outer leaves removed. Red cabbages can be stored in a cool, dark place for a week to ten days. Before cooking, remove any tired or discoloured leaves, cut the cabbage into quarters, remove the stalks and shred or chop the leaves.

Braising is probably the most common method of cooking red cabbage – it takes very little effort and gives wonderful results especially when braised slowly with apples, red wine and spices such as cinnamon, cloves, nutmeg or juniper berries. Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer. Alternatively, red cabbage is very good cooked sous vide as the cabbage will become tender without losing its shape or texture.

CATEGORIES meatless recipes