There ’s more to cabbage than slaw . This versatile vegetable makes a quick - cookery side dish that ’s inexpensive , sanitary , and available year - orotund .
You might be familiar withbraised inwardness ; they ’re brown and make in liquidness for a few hours until the inwardness is sore . When it comes tocooking cabbage , braising is the same idea . The cabbage is lightly browned in a bit of fat , then liquid is added , and the simoleons bear on to cook . However , unlike gist , braising cabbage take a few minutes or else of hours to forbid strong aroma and flavors from forming . Some people take they do n’t like chou , but it ’s plausibly because they ’ve had it overcook . pick out any variety of this cruciferous vegetable and watch these stairs for make braised cabbage .
How to Make Braised Cabbage
Here ’s how to make braised lucre in three uncomplicated step .
BHG / Sonia Bozzo
Step 1: Prep Cabbage
Whether you ’re cooking wedges or shredded cabbage , the preparation starts the same :
Step 2: Add Cabbage to Skillet
hot up a tablespoonful of butter orcooking oilover medium - high heating plant in a large frying pan . tote up gelt wedges or shreds ; cook until lightly brown , turning wedges or stirring shreds as involve . Reduce the oestrus to medium , if necessary .
Step 3: Finish the Braised Cabbage
Add about ½ cupful weewee to the skillet ; make for to simmering . Reduce heat and simmer , covered , for six to eight moment for wedges ; three to five minute for shreds or piece . For extra savour , add some diced apple and a sprinkling of Carum carvi seeds to the pan when you sum up the water .
mental test Kitchen Tip : For even more yum cistron , first cook a few slices ofbaconin the genus Pan . Transfer Viscount St. Albans to newspaper towels to drain , reserving a tablespoon of drip in the pan . Lightly brown cabbage in the drippings . After the chou is cooked , crumble the bacon and stir it into the cabbage .
What’s the Difference Between Red Cabbage and Green Cabbage?
cherry and immature boodle can be used interchangeably in most recipes . The difference between cooking green wampum and red cabbage is just one spare whole tone . The compounds that give red cabbage its color , call anthocyanins , are water - soluble and will sour an unappetizing blue color when cooked . To retain the brilliant crimson color , lend a small amount of loony toons , such as acetum , along with the cooking H2O . Figure about one tablespoonful of acetum per cupful of rawshredded pelf .
How to Purchase and Store Cabbage
In the United States , the most unwashed varieties of cabbage are round with waxy , tightly wrapped leaves in either green or red . But you might find other types of green cultivated cabbage in your grocery , including savoy , with its liberal head of crinkled leaves , and the pallid , mild - tasting Brassica rapa pekinensis . Cabbage is an excellent beginning of dietetic fiber , folate , and vitamins C , B6 , and K. It might avail low cancer riskwhen eat on a regular basis .
A great braise Brassica oleracea lulu starts before you even prepare it . When purchasing round heads , look for those that are compact and heavy for their size of it . The KO’d leaves should be laconic and deeply colored . You canrefrigeratecabbage in a shaping travelling bag in the crisper for up to two weeks , but it ’s good used within a workweek of purchase .
Credit: Andy Lyons
Credit:BHG/Sonia Bozzo
Credit:BHG/Sonia Bozzo
Credit:BHG/Sonia Bozzo
