How To Cook Cabbage
Instructions
Step 1: Learn Common Cabbage Varieties
Four of the most common cabbage varieties are green, red, savoy.3
Green and red cabbages have smooth, tightly wrapped leaves and a compact, heavy head.
Savoy, another ball-shaped cabbage, has wrinkly leaves that are wrapped less tightly.4
Napa cabbage, also called Chinese cabbage, is also a relatively common variety.5 3
Napa cabbage grows in a bunches, rather than rounded heads.
The leaf tips are green and somewhat wrinkly, and the ribs are creamy white.5
Popular Uses
Green cabbage is a favorite for boiling, braising and stuffing
Red cabbage is a popular addition to slaws and salads and is excellent for braising.
Savoy and napa cabbages are perfect for salads, slaws and soups.
Step 2: Purchase and Store Cabbage
The following sections provide purchasing and storage information.
Selecting and Purchasing Cabbage
For green or red cabbage, choose a head that feels heavy and firm, with tightly wrapped leaves and no cuts or large blemishes.6
For savoy cabbage, the crinkled leaves should be bright green and fresh, with no wilting or yellowing. Because the leaves don't overlie each other as tightly as with green or red cabbage, expect these heads to feel lighter.
For napa cabbage, look for heads of tightly packed, crisp leaves. You can remove outer leaves that are slightly wilted, but overall, the head should be fresh-looking, and the leaves should be green at the tips, not yellow.
With all varieties, avoid buying any that show signs of insect damage. The stem end and core should be free from splits and mold. Don't buy any cabbage that appears to be wilted or tired-looking.7
Storage Tips
Proper storage will extend the life and nutritional value of your cabbage.8
Place the entire head of cabbage in a plastic bag and store in the crisper drawer of your refrigerator.
The vitamin C content will begin to decrease once the cabbage is cut, so don't cut it until you are ready to use it.9
If you must store a cut head of cabbage, wrap it tightly in plastic wrap and store in the crisper drawer. Use cut cabbage within a few days.
Whole cabbage, if kept cold, will keep for a period of weeks.
Step 3: Cut and Core Cabbage
Before you begin to cut your cabbage, or any other vegetable for that matter, it's a good idea to make sure your cutting board will stay put. Place a thin silicone mat or a damp paper towel beneath your board.10 This will prevent it from moving around as you cut. Be sure to use a nonreactive, stainless steel knife to keep your cabbage from darkening at the cut surfaces.
For Red, Green, or Savoy Cabbage
Remove and discard any wilted or damaged outer leaves.
Place cabbage on cutting board with the stem end facing upward.10
Use a large chef's knife to cut straight through the cabbage at its core, halving it vertically.
Cut each half in half again, so you end up with quarters.
Laying each quarter on its side on the cutting board, angle the knife just behind the thick core that rises from the stem of the cabbage. Cut straight down, removing the core. Discard the core.11
If you will be using the cabbage raw in a salad, slice it horizontally into thin shreds.12 If you will be quick-cooking it in a stir-fry or saute, you can make the shreds a bit thicker. As a rule of thumb, the longer you plan to cook the cabbage, the thicker you can slice it.
For Napa, or Chinese, Cabbage
Remove wilted or damaged leaves and place cabbage on cutting board with the stem end facing your knife hand.
Unlike the ball-shaped cabbages, napa cabbage does not have a vertical core. Simply cut off the stem end along with the first two or three inches and discard.13
Then slice horizontally as thinly or as thickly as your recipe recommends.
Once the cabbage has been shredded, wash it by placing it under cold running water in a colander and spinning it dry in a salad spinner.
Step 4: Cook Cabbage
Although cabbage is much maligned for having a soggy texture and foul smell when cooked, these negative qualities can be avoided with some attention to cooking detail.14 Avoiding overcooking will go a long way toward preventing the unpleasantly strong odors and mushy quality often associated with cooked cabbage.
