Curried Cabbage Recipe (2024)

FAQs

How do you cook cabbage without making it soggy? ›

Insert a steamer basket inside a saucepan. Add enough water to the pan so the water level is just below the bottom of the basket. Bring water to a boil, then add cabbage wedges to the steamer basket. Cover and steam for 10 to 12 minutes, or until cabbage is crisp-tender.

Ordinarily, you don't need to soak cabbage before cooking. There are two reasons to soak cabbage. If you cut into the cabbage and notice worms or insects, soak the cut cabbage in salt water for 10 to 20 minutes. This will drown unwanted critters.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!)

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

In addition to having less water in it, the cabbage took on more of the dressing's flavors, and unlike stiff, icy shreds, this limp cabbage was also easier to eat. The salting process does leave the cabbage a bit too salty, but a quick rinse washes away the excess salt.

Salting the cabbage, carrot, and onion purges excess moisture that would otherwise turn the slaw into a soupy mess. Including sugar (another osmosis-inducing ingredient) balances the flavor. Limiting the purge to five minutes keeps the cabbage crunchy.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage.

Does cabbage clean your gut? ›

As a natural source of dietary fiber, cabbage aids digestion and promotes regular bowel movements, reducing the risk of constipation. Furthermore, cabbage is a natural source of prebiotics, an indigestible fiber that acts as “fuel” for live and beneficial probiotics.

Packed with phytosterols (plant sterols) and insoluble fiber, cabbage can help keep your digestive system healthy and bowel movements regular. It fuels the good bacteria in your gut that protects your immune system and produces essential nutrients.

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

Cabbage is rich in fiber and glucosinolates and helps the body retain water. It helps maintain the bulkiness of the food as it moves through the bowels and thus treats constipation.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Overcooked cabbage can release sulfur compounds, which can result in a strong, unpleasant odor. This can be especially noticeable when boiling or simmering cabbage for an extended period. But, it's not just the bad smell you have to contend with. Overcooking cabbage causes it to become mushy and limp.

Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. This is often followed by blanching – see the next point.

Boil the cabbage for 12 to 15 minutes, until it is very tender (ours is generally done around 12 minutes). Drain the cabbage into a strainer. Place the cabbage in a large bowl with the butter, fresh ground pepper, and kosher salt (around ¾ teaspoon for a large head of cabbage).