For 3 cabbages, you will need:
- 0
3 greens cabbage - 1
3 tablespoons white (spirit) vinegar - Total weight: 3,045 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 35 min. | 5 min. | 3 min. | 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 3 tablespoons white (spirit) vinegar added.
Wash and drain leaves in cold water with 3 tablespoons 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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 91 Kcal or 381 Kj | < 1 gr | < 1 gr | 0 gr |
| 5 % | <1 % | <1 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3 Kcal or 13 Kj | < 1 gr | < 1 gr | 0 gr |
| 0 % | <1 % | <1 % | 0 % |
| Per cabbage | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 30 Kcal or 126 Kj | < 1 gr | < 1 gr | 0 gr |
| 2 % | <1 % | <1 % | 0 % |
How much will it cost?
- For 3 cabbages : 5.18 €
- Per cabbage : 1.73 €
Note : These prices are only approximate.
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Source
Home made.More recipes?
This recipe uses (among others) | Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Fisherman's Ragout, Winegrowers' sausage casserole, Veal Chop With Assortment of Vegetables, Smooth mixed vegetable soup, ... All |
| White (spirit) vinegar: You can check-out other recipes which use it, like for example: Béarnaise sauce, How to prepare sorrel, Red mixed pickle, Puff or flaky pastry (pâte feuilletée), Caesar salad, ... All |
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