How to Make Boiled Cabbage: 12 Steps (with Pictures)

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How to Make Boiled Cabbage: 12 Steps (with Pictures)
How to Make Boiled Cabbage: 12 Steps (with Pictures)

Whichever variety of cabbage you prefer, be aware that it contains a lot of vitamins and nutrients, especially fiber. It is a healthy leafy vegetable that can be consumed alone or mixed with other foods. There are many ways to prepare cabbage, and a popular cooking method is to cook it. For best results, clean, prepare and cook the cabbage in hot water for just a few minutes.


Part 1 of 3: Choosing a Cabbage

Boil Cabbage Step 1

Step 1. Choose the type of cabbage you want to eat

Green cabbage is the most popular variety of this vegetable, but you can also cook red cabbage, savoy cabbage, napa or Chinese cabbage (Bok Choy).

  • Green cabbage:

    classic green cabbage features broad, fan-shaped leaves that have a waxy rubber texture when raw. It tastes sweet when cooked, but can be quite spicy when eaten raw.

  • Purple cabbage:

    it is known for its dark purple leaves and has a more intense flavor than green cabbage. It is often used in canning and to add color to dishes.

  • Kale:

    it has softer textured leaves with deep green and white veins. It features high concentrations of vitamin K, vitamin C and fiber, plus a mildly earthy taste.

  • Nappa cabbage:

    It has an elongated shape and is reminiscent of Roman lettuce, with greenish-yellow leaves and prominent white stalks. When raw, it tastes much sweeter than green cabbage.

  • Bok Choy:

    a traditional Chinese cabbage, bok coy has a light, spicy or slightly bitter taste. When cooked, the white stems remain firm while the leaves become soft. Also, it is quite watery compared to most cabbages.

Boil Cabbage Step 2

Step 2. Buy a firm, compact head of cabbage

Look for fresh, firm leaves that aren't shriveled, brown, or stained. The weight of the cabbage should also appear large in relation to its size (ie the denser the better).

  • Withered or damaged outer leaves usually indicate that the cabbage is old or has been damaged.
  • The best time to harvest the freshest cabbages is during the summer. Cabbage tastes better and sweeter after frosts, as it is usually grown in cool, humid conditions.
Boil Cabbage Step 4

Step 3. Avoid buying shredded or pre-cut cabbage

While it may seem convenient, the vegetable begins to lose vitamin C and other nutrients right after it's cut.

Shredded or pre-cut cabbage can also be stored for long periods of time, which makes it lose flavor

Part 2 of 3: Preparing the cabbage

Boil Cabbage Step 5

Step 1. Remove the outer leaves from the cabbage head

Discard any leaves that look shriveled, worn, or discolored. It is common to discard the outer leaves as they are more exposed to dirt and damage.

Boil Cabbage Step 6

Step 2. Wash the cabbage head

To do this, place it under cold running water. It is extremely important to wash cabbage, as most farmers use pesticides and other insecticides to ward off pests and diseases from their crops.

  • Organic cabbages cannot have been grown using pesticides or insecticides, but it is still important to wash them to remove any dirt, insects, worm eggs or sand present in the vegetable.
  • An alternative is to soak the cabbage in plain water or saline for 30 minutes to clean it better.
Boil Cabbage Step 9

Step 3. Cut the cabbage

It is common to cut the cabbage into long, thin slices or chunks, but you can cook it any way you like.#* Be sure to cut out the stem or center of the cabbage.

Cut and discard the thick stalks from the underside of the cabbage slices

Boil Cabbage Step 9

Step 4. Shred or chop the cabbage into the desired shape

It's common to cut the cabbage slices into long, thin pieces, but you can cook them in any shape you like. It is also possible to boil the sliced ​​cabbage.

  • Slice the cabbage on a cutting board, laying it flat side down. Cut slices as thick or thin as you like.
  • Use a grater. This kitchen utensil will allow you to slice the cabbage by rubbing against a sharp blade.

Part 3 of 3: Cooking the Cabbage

Boil Cabbage Step 11

Step 1. Boil water gently over medium-high heat

The water should be about 2 cm deep or enough to put the cabbage into the pot without overflowing.

  • Don't worry about having the right amount of water as you will have to drain off the excess.
  • Instead of water, you can use beef or vegetable stock to add flavor to the cabbage. Use liquid or powdered broth to dissolve in boiling water.
Boil Cabbage Step 12

Step 2. Place the cabbage in boiling water

Don't worry about filling the pot, as the cabbage will absorb the water and drop considerably in volume.

Boil Cabbage Step 13

Step 3. Cook it to a boil

The shredded cabbage will cook in about 5 minutes, while the slices will take 10 to 15 minutes to complete.

Keep an eye on the vegetable so it doesn't burn. Ready-made cabbage will be tender. Overcooked cabbage will release unpleasant aromas and flavors

Boil Cabbage Step 15

Step 4. Remove the vegetable from the pan

Use a slotted spoon or pour it into a strainer to remove excess water.

If you have used broth to cook the cabbage, the liquid can be reused in soups or consumed with the vegetable itself

Boil Cabbage Step 16

Step 5. Season the cabbage

As it can be a little bitter, use salt to balance the flavor, but don't add so much that it's too salty.


  • Remember that cooked cabbage has a strong odor. If you find the smell unpleasant, try adding a few pieces of bread wrapped in a cheesecloth to the vegetable's cooking water. They will be able to reduce the intensity of the odor.
  • Buy fresh cabbage no more than two weeks before the day you want to cook them. If you store it in the refrigerator and in a perforated plastic bag, it will stay fresh.

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