All About Cabbage
Cabbage is a dense, leafy vegetable that adds crunch to slaws and sweetness to soups. Green cabbage weighs 2-3 pounds per head and costs about $0.50 per pound. Its sturdy leaves hold up in everything from quick stir-fries to 8-hour braises. Raw cabbage tastes peppery and slightly bitter. Cooked cabbage turns sweet and tender after 15-20 minutes of heat.
How to Select
Pick heads that feel heavy for their size, at least 2 pounds. Outer leaves should be tight and firm, not wilted or yellowing. Avoid cabbages with dark spots or cracks. The stem end should look fresh-cut, not dried out. Press the head gently. It should feel solid, not spongy.
How to Store
Keep whole cabbage in the crisper drawer for up to 3 weeks. Don't wash before storing. Wrap cut cabbage tightly in plastic and use within 5 days. Shredded cabbage lasts 3-4 days in an airtight container. Store away from apples and pears, which release ethylene gas that makes cabbage bitter. Cabbage can handle 32-36°F without freezing damage.
How to Prep
For shredding, quarter the head and slice out the core at a 45-degree angle. Cut each quarter into 1/8-inch strips. For chopping, cut shreds crosswise into 1/2-inch pieces. To remove single leaves for stuffing, cut around the core and peel leaves away. Rinse shredded cabbage in cold water to crisp it up for slaws. One medium head yields about 8 cups shredded.
Flavor Pairings
Cabbage loves fat and acid. Bacon, butter, and sesame oil balance its sharpness. Vinegar, soy sauce, and citrus juice cut through its density. Caraway seeds complement cabbage in German dishes. Ginger and garlic wake up Asian stir-fries. Sweet elements like carrots, apples, or a pinch of sugar tame raw cabbage's bite.
Cooking Tips
Salt shredded cabbage and let sit 30 minutes to soften it for coleslaw. Use 1 teaspoon salt per pound.
Sauté cabbage over medium-high heat for 8-10 minutes until edges brown. Don't stir too often.
Braise wedges at 325°F for 45 minutes in 1 cup liquid per head. They're done when knife-tender.
Add cabbage to soups in the last 20 minutes. Earlier and it gets mushy.
Varieties
FAQ
Why does my cooked cabbage smell bad?
Overcooking releases sulfur compounds. Keep cooking under 30 minutes for best flavor. At 325°F, wedges need 45 minutes max. Shredded cabbage in stir-fries needs just 5-7 minutes. Adding a bay leaf or piece of bread to the pot absorbs some odor. Cook with the lid off to let sulfur compounds escape.
Can I freeze cabbage?
Raw cabbage turns limp after freezing. Blanch shredded cabbage for 90 seconds, then freeze for up to 12 months. Frozen cabbage works in soups and casseroles but not slaws. Stuff and freeze whole cabbage rolls on a baking sheet, then transfer to bags. They'll keep 3 months.
How do I keep red cabbage from turning blue?
Add 1 tablespoon vinegar or lemon juice per pound of red cabbage. The acid keeps the anthocyanin pigments red. Without acid, alkaline tap water turns it blue-gray. Cook red cabbage in stainless steel or enamel pots. Aluminum reacts with the pigments and dulls the color. Apple cider vinegar works especially well.
What's the white stuff on my stored cabbage?
That's natural wax and harmless yeast. Cabbage produces wax to retain moisture. Just rinse it off. If you see fuzzy mold or black spots, cut away affected areas plus 1 inch. Small amounts of yellowing on outer leaves is normal. Peel those away. The inner head stays fresh 2-3 weeks longer than outer leaves.
Recipes with Cabbage
Instant Pot Corned Beef and Cabbage
3 hr 10 min
German Cabbage Casserole with Ground Beef and Tomato Sauce
1 hr 20 min
Keto Garlic Tamari Mixed Vegetable Stir Fry
14 min
Keto Unstuffed Cabbage Roll Casserole
25 min
Low Carb Cabbage and Ground Beef Soup with Fresh Chives
27 min