No matter what type of cabbage (cabbage) you prefer, don't doubt that this vegetable is full of vitamins and nutrients, especially fiber. Cabbage is a healthy vegetable that can be enjoyed alone or mixed with other foods. You can use a variety of ways to prepare cabbage, and a popular cooking method is boiling it. Before boiling, clean and prepare the cabbage first, then cook it in hot water for a few minutes.
Step
Part 1 of 3: Choosing Cabbage
Step 1. Select the desired type of cabbage
Green cabbage is one of the most popular types, but you can also choose red cabbage, napa cabbage, savoy cabbage, or chinese cabbage (bok choy).
- green cabbage: This cabbage has broad fan-like leaves and feels like waxy gum when raw. It tastes sweet when cooked, but a bit spicy when eaten raw.
- red cabbage: Can be recognized by the color of the leaves are reddish purple and the aroma is more pungent than green cabbage. This cabbage is usually used in pickles and to add color to dishes.
- Savoy cabbage: This cabbage is noticeably softer and wrinkled with a dark green color and white stripes. This vegetable is rich in vitamin C, vitamin K, and fiber, and has a mild earthy aroma.
- Napa cabbage: This cabbage is oval in shape and looks similar to romaine lettuce with greenish yellow leaves and prominent white stems. It tastes sweeter than green cabbage when raw.
- Bok choy: This is a traditional Chinese cabbage with a slightly spicy or bitter taste. When cooked, the white stems remain crunchy and the leaves become soft. Bok choy contains more water than other cabbage.
Step 2. Buy cabbage that is still firm and firm
Choose cabbage with leaves that are crisp and fresh, not wilted, browned, or speckled. Cabbage should also feel heavy for its size.
- Damaged or wilted outer leaves usually indicate that the cabbage was overharvested or handled roughly.
- The best time to get fresh cabbage is when the weather is hot. In a country with four seasons, cabbage will taste sweeter and tastier after the frost is over because this vegetable is usually grown in cold and wet conditions.
Step 3. Avoid buying cabbage that has been chopped
Although it seems more practical, the content of vitamin C and other nutrients will decrease when the cabbage is cut.
Cabbage that has been chopped or sliced can also be stored for a long time, but the taste will be drastically reduced
Part 2 of 3: Preparing the Cabbage
Step 1. Peel the outer leaves of the cabbage
Remove wilted, damaged, or discolored leaves. It is common for people to remove the outer leaves because they are the most susceptible to dirt and often get damaged.
Step 2. Rinse the entire cabbage
Use cold water to rinse it off. You should thoroughly rinse the cabbage thoroughly because most farmers use pesticides and insecticides to protect the crop from pests and diseases.
- Organic cabbage does not use insecticides and pesticides when grown, but you should still clean and rinse the cabbage to remove any dirt, insects and eggs, or any grit that may still be on the cabbage.
- Try soaking the cabbage in salt water or plain fresh water for about 30 minutes to make the cabbage cleaner.
Step 3. Cut the cabbage
People usually cut the cabbage into chunks or lengthwise slices, but you can boil the cabbage in any shape you like.
- Make sure you have cut the center or stem of the cabbage.
- Cut off the rough, hard stems that are at the bottom of the lump you made.
Step 4. Cut or slice the cabbage in the desired shape
People usually cut the cabbage into long, thin slices, but you can boil it in any shape you want. You can also boil cabbage in chunks.
- Cut the cabbage on a cutting board by placing it flat. Slice the cabbage to the desired thickness.
- Use a mandolin (vegetable slicer) if you have one. To cut cabbage, you can use this kitchen utensil by rubbing the cabbage against the sharp blade of a knife.
Part 3 of 3: Boiling Cabbage
Step 1. Bring water to a boil over medium-high heat
The water level should be about 2 cm or an amount sufficient to cover the cabbage without overflowing it.
- Don't think too much about the amount of water you have to use, as you could end up getting rid of the excess water later.
- In addition to water, you can also use meat or vegetable stock to add flavor to the cabbage. Add liquid stock or powder to the boiling water.
Step 2. Put the cabbage in boiling water
Don't worry if the cabbage looks like it's filling the pot. The water will be absorbed by the cabbage and the contents of the pot will decrease drastically.
Step 3. Cook on low heat without cover
Cabbage that has been cut into small pieces should only simmer for about 5 minutes, while larger chunks should simmer for about 10-15 minutes.
Check periodically so that the cabbage is not overcooked. Cooked cabbage will be tender. If it's overcooked, the cabbage will give off an unpleasant taste and aroma
Step 4. Remove the cabbage from the pan
You can do this using a slotted spoon, or you can pour the cabbage into a colander to remove the water.
If you boil cabbage using broth, the water can be reused for soup or even drunk straight
Step 5. Add the seasoning to the cabbage
Cabbage can taste a bit bitter. You can add salt to balance the taste, but don't overdo it so that the cabbage doesn't get salty.
Tips
- Buy fresh cabbage up to 2 weeks before you boil it. Cabbage will stay fresh if you store it in the refrigerator whole and in a plastic bag with holes in it.
- Remember, boiled cabbage tends to give off a pungent odor. If you don't like the smell, try boiling cabbage in a few slices of bread that have been wrapped in cheesecloth. This can reduce the smell that the cabbage emits.
