Thrifty Recipe: Fried Cabbage (2024)

FAQs

Why do you put baking soda in cabbage? ›

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

You can enjoy cabbage cooked or raw, but it's crucial you prepare it the right way to reap its health benefits. Avoid cooking cabbage, which can reduce its nutrients. Opt for quick-cooking methods like stir-frying or chopping it up and eating it raw in a salad or slaw.

Insert a steamer basket inside a saucepan. Add enough water to the pan so the water level is just below the bottom of the basket. Bring water to a boil, then add cabbage wedges to the steamer basket. Cover and steam for 10 to 12 minutes, or until cabbage is crisp-tender.

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

Researchers have mapped the crystal structure of a key protein that makes the metabolites responsible for the bitter taste in Brassica vegetables like mustards, broccolis, and cabbages. Vegetables in the genus Brassica share a distinct and bitter taste.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

Stir-frying helps maintain the texture and flavor in vegetables. Vegetables such as asparagus, bean sprouts, bell pepper, broccoli, cabbage, carrots, mushrooms, snow peas and spring onions are kidney-friendly, low-potassium choices. Add sweetness with mandarin oranges, pineapple or grapes.

What does eating cabbage everyday do to your body? ›

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion, and ease inflammation.

– Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don't cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head.

For the crunchiest coleslaw, always salt the cabbage first.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

Apply Diatomaceous Earth for Bug-free Cabbage

I've had good luck using diatomaceous earth if I end up with the cabbage moth larvae, plus you can use products with Bt such as Thuricide.

Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt. As an alkaline ingredient, it will make boiling water alkaline, effectively protecting the chlorophyll in green vegetables from breaking down.

contain anthocyanin, a molecule that is a reddish colour in its naturally acidic environment: fruit. But, when it comes into contact with alkaline ingredients (the baking soda in a cake batter, for ex.), the anthocyanin turns blue.