Cabbage is a very common type of vegetable that is consumed by nearly every community in the entire globe. Cabbage is also a very convenient vegetable because it is affordable and easy on the pocket, it has a lot of minerals and nutrients and cooking it is quite easy. It does not take long to prepare or cook. However the way it has been prepared determines whether it will be delicious or a person will regret to having eaten it. The best thing to do is to cook it as quickly as possible, preferably under five minutes. This way you will avoid the characteristic bad sulphur based smell akin to that of rotting eggs that will stick to the kitchen. There are different methods of cooking cabbages that may include braising, steaming, frying, stir frying, or even stuffing. There are also different methods of preparing different varieties of cabbages such as red cabbage, savoy/napa cabbage and green cabbage.
chopping cabbage
Steaming cabbages
One can steam a cabbage that has been shredded or wedges whole using a steamer basket. One should however be careful to steam the cabbage until it becomes tender avoiding overcooking. One can now place some olive oil, salt as well as peeper that has coarsely been grounded. The advantage with the steaming method is that nutrients are never lost into the cooking liquid. One can also cut the cabbage head in to quarters and steam them. This will take about 30 minutes.
Stir-frying cabbages
The ingredients that will be required include one shredded cabbage, one olive oil, one teaspoon vinegar and spices. After the cabbage has been cleaned and shredded, add the cooking oil to a pan or skillet and heat normally. The cabbage should be added to the heated oil, ensuring that the heat has been reduced to medium and then stir fry the cabbage for about four minutes. Vinegar and seasoning should be applied, at the same time continuing to stir until it is tender and crisp.
Braising
Braising will involve placing the shredded cabbage into a pan and then briefly sautéing it in fat or cooking oil before adding liquids such as juice, broth, water, or juice. Cover the pan allowing the cabbage to cook for some time and at low heat. This method is advantageous by the fact that the texture, the flavor and the nutrients are preserved and it can work with all kinds of cabbage when shredded, sliced or wedge-cut.