How to Cook Cabbage

Choosing and Preparing Cabbage

Buy cabbage at its peak during the late fall and winter. Cabbage is available year-round, but it tastes the best when you buy it during the late fall and winter. Store the cabbage in the fridge for up to 5 days.

Choose cabbage with firm, vibrant, unblemished leaves. Pick a cabbage that feels heavy for its size. The leaves should be bright green or purple, depending on the variety, without any brown spots. Avoid cabbages that have withered, wilting, or bruised leaves.

Peel off the tough, outer leaves and rinse the cabbage with water. When you are ready to eat the cabbage, take it out of the fridge and peel off the outer leaves until the fresh ones are exposed. Rinse the cabbage with cool water, then dry it off with a paper towel.

Cut the stem off of the cabbage, then cut it into quarters. Set the cabbage down on its side on a cutting board. Hold it with your non-dominant hand, then use a sharp knife to cut off the bottom stem. Slice the cabbage in half lengthwise, then cut each half again to get quarters.

Remove the center stem from each quarter. Hold a cabbage quarter flat against the cutting board. Find the center stem along the straight edge. Use a sharp knife to cut it off at an angle. Repeat this step for the remaining three wedges.

Chop the cabbage further if you will be boiling, sautéing, or microwaving it. After cutting the cabbage into quarters, cut the cabbage widthwise into ⁄4 inch (0.64 cm) strips. This will make the cabbage pieces smaller and help reduce cooking times for boiling, sautéing, or microwaving. For this, use only the tender leaves, not the core. You can also leave the cabbage quartered if you will be boiling or microwaving it. A medium head of cabbage ill give you 6 cups (600 grams) of chopped cabbage.

Boiling, Steaming, or Sautéing Cabbage

Boil quartered cabbage for 8 to 10 minutes or until it is tender. Fill a large pot with enough water to submerge the cabbage. Add ½ teaspoon of salt, then bring the water to a boil. Add the cabbage to the water, then let it cook uncovered for 2 minutes to release odor. Cover the cabbage and allow it to cook until it turns tender, about 6 to 8 minutes more. Drain the cabbage, then serve it with olive oil, salt, and pepper. If you chopped the cabbage into smaller pieces, cook it for 3 to 5 minutes instead. Use vegetable broth instead of water to give your cabbage more flavor.

Steam quartered cabbage in a steamer basket for 10 to 12 minutes. Set a steamer basket into a large pot. Fill the pot with enough water so that is just falls short of the basket. Bring the water to a simmer over medium-high heat, then add the cabbage. Cover the pot with a lid, and let the cabbage cook for 10 to 12 minutes. When the cabbage is tender, take it out of the pot. Serve it with a sprinkle of salt and pepper. Steaming chopped cabbage is not recommended.

Sauté chopped cabbage over medium heat for 4 to 6 minutes. Heat 2 to 3 tablespoons (30 to 45 milliliters) of oil in a pan over medium-high heat. Reduce the heat to medium, then add the cabbage. Cook the cabbage for 4 to 6 minutes, stirring often. Season it with salt and pepper, then serve it. If you want your cabbage leaves caramelized, do not over toss or stir. This way, you'll end up with a nice golden brown color around the edges. Since there is water in the cabbage, the pan may splatter. Wearing long sleeves or using an oil catcher is recommended.

Cooking Cabbage in Other Ways

Microwave quartered cabbage for 9 to 11 minutes. Fill a microwave-safe bowl with 2 tablespoons (30 milliliters) of water. Add the cabbage, then cover it with plastic wrap. Poke a few holes into the plastic wrap with a fork or knife, then cook it on HIGH for 9 to 11 minutes. Remove the plastic wrap carefully, then serve the cabbage. Turn or stir the cabbage halfway through the cooking process. If you chopped the cabbage up, cook it for 4 to 6 minutes instead.

Use a crockpot if you have more time. Fill a crock pot with 1 cup (240 milliliters) of vegetable broth. Cut the quartered cabbage into thick strips, then add it to the pot. For a more filling meal, add 1 cup (150 grams) chopped carrots, 1 chopped yellow onion, and 2 minced garlic cloves. Cover the crockpot, then cook the cabbage on LOW for 5 hours. The cabbage is ready when it turns tender.

Use an oven to make cabbage steaks. Start with a whole head of cabbage. Cut it into ⁄4 to ⁄2 inch (0.64 to 1.27 cm) pieces. Season both sides of the cabbage with olive oil, salt, garlic powder, and oregano. Bake the cabbage in a preheated oven at 425 °F (218 °C) for 10 minutes. Flip the cabbage with a spatula, then bake it for 10 minutes more. If you don't like garlic, season the cabbage with olive oil, black pepper, mixed herbs seasoning, and fresh dill.

Grill cabbage for 20 minutes for a quick summer meal. Cut a cabbage into 8 wedges. Coat both sides of each wedge with softened butter, then season everything with ¼ cup (40 grams) of chopped onion, some garlic salt, and some pepper. Wrap each wedge with heavy-duty foil. Grill the wedges, covered, over medium heat for 20 minutes. Open the foil carefully. There will be lots of steam. If you want larger servings, cut the cabbage into 4 wedges instead. Grill them for 40 minutes, turning twice. Want a richer meal? Wrap each wedge with a strip of bacon before wrapping it in foil.

Try Southern fried cabbage with onion and bacon. Season 3 slices of chopped bacon with salt and pepper. Brown it in a large frying pan until it is crispy, about 5 minutes. Add 1 head of shredded cabbage and 1 chopped white onion, along with a pinch of sugar. Fry the mixture for another 5 minutes, stirring often.