by Sheela Prakash
(Image credit: Emma Christensen)
Several years back, I decided to join a local CSA program. I enjoy shopping at farmers markets, but I saw the subscription boxes as a fun challenge to expand my cooking skills. Things went smoothly until cabbage started appearing regularly. Before that, I had never truly given cabbage a fair shot. My only experiences were boiled cabbage with corned beef on St. Patrick's Day or sauerkraut. I soon realized I simply needed to adjust my cooking approach. Below are three errors I made that you should steer clear of for better cabbage dishes.
Vegan Peanut Sauce Stir-Fried Cabbage
(Image credit: Maria Siriano)
Three Cabbage Cooking Blunders to Avoid | Kitchn
1. Relying Only on Boiling
Unless you genuinely enjoy the flavor and pungent aroma of boiled cabbage, consider other techniques. Cutting cabbage into wedges and roasting or grilling yields a tender interior with charred, crispy edges. Remember when Brussels sprouts were unpopular? That was because they were only served boiled and mushy. Once people started roasting them at high heat with extra salt and fat (like bacon), everything changed. You can also thinly slice cabbage and sauté it to keep some crunch. Or enjoy it raw in crisp coleslaws and salads.
Tip: If you prefer boiled cabbage's taste and texture but dislike the smell, try steaming. You'll get similar results with less odor.
Roasted Cabbage Slaw with Hazelnuts & Lemon
(Image credit: Faith Durand)
2. Picking the Wrong Cabbage Type
Different cabbages have distinct characteristics, and selecting the appropriate variety for your intended use greatly improves the final dish. Green cabbage is the most robust, suitable for all cooking methods. Red cabbage can turn an unappealing blue when heated, so it's best eaten raw. If you must cook it, add a bit of acid like lemon juice or vinegar to minimize discoloration. Savoy cabbage works in any recipe calling for green cabbage, and its leaves are more tender, making it an excellent alternative for sandwich wraps. Napa cabbage is oblong with a sweet, mild flavor, ideal raw or lightly stir-fried. Bok choy has a taste and texture closer to spinach or Swiss chard; it excels when simply sautéed.
(Image credit: Ghazalle Badiozamani)
3. Skipping the Salting Step
When making coleslaw, salt the cabbage beforehand. Toss shredded cabbage with one tablespoon of salt, let it drain in a colander for at least an hour, then squeeze out as much liquid as possible. This removes excess moisture that would otherwise make the slaw watery.
Kitchn
