This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
45 min.
Easy
1 cabbage
2 IngredientsLast modified on: December 31th 2013
For 1 cabbage, you will need:
- 1
1 green cabbage - 2
1 tablespoon white (spirit) vinegar - Total weight: 1,015 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 3 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Place cabbage in front of you, then cut off and discard stalk end.
Stage 2 - 5 min.
Remove any discoloured or wilted leaves and discard.
Stand cabbage on its base, then cut in two vertically.
Stand cabbage on its base, then cut in two vertically.
Stage 3 - 2 min.
Cut each half in two again.
You will notice that there is a white hard stalk inside, not good to eat.
You will notice that there is a white hard stalk inside, not good to eat.
Stage 4 - 3 min.
Cut out and discard these hard stalk sections.
Stage 5 - 2 min.
Then separate each ¼ into individual leaves.
Stage 6
If there are any hard central veins, cut out and discard.
Stage 7 - 5 min.
Do this until reaching cabbage heart that you can leave as it is, keeping only the very best of the cabbage.
Wash and drain leaves in cold water with 1 tablespoon white (spirit) vinegar added.
Wash and drain leaves in cold water with 1 tablespoon white (spirit) vinegar added.
Stage 8 - 10 min.
Make a pile of leaves and chop to make julienne while holding together firmly.
Stage 9
Do this for all the other leaves.
Your cabbage is ready to use as raw.
Your cabbage is ready to use as raw.
Stage 10 - 3 min.
For cooked cabbage, make boil a big pan of salted water (1 tbsp rough salt by litre of water), and put cabbage in.
Stage 11 - 5 min.
When water boil again, put cabbage in cold water to stop cooking.
Stage 12 - 5 min.
Leave cabbage to cool, then drain carefully and leave on a linen tea-towel or absorbent paper.
Note: The best way to drain cooked cabbage is in a salad spinner.
Note: The best way to drain cooked cabbage is in a salad spinner.
Keeping: A few days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 40 RDI=4 % | 0 | 280 RDI=10 % | 1,170 RDI: 10 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 0 | 30 RDI=1 % | 120 RDI: 1 % |
How much will it cost?
- For 1 cabbage : 1.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 32
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.
350 K4.4 2 hours 3 min.
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
65 K 2 hours 40 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
319 K4.3 2 hours 40 min.
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
69 K4 50 min.
Duet of creamed cauliflower and cabbage
For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.
45 K 55 min.
This recipe uses (among others)
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Bacon and cabbage omelette, Stuffed cabbage leaves, Pan-fried salmon with white cabbage, Scallops with cabbage julienne, Colcannon, ... See them all 26
White (spirit) vinegar
Like these other recipes: Caesar salad, Fresh pasta dough, Poached eggs, Mackerel Fillets in White Wine, Pickled gherkins, ... See them all 18
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016459 K4.4 7 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.February 21th 2011394 K4.3 35 min.
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.October 13th 2010478 K2.7 1 hour 25 min.
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.October 13th 2010219 K 24.3 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 12 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe