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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
3 cabbages
2 IngredientsLast modified on: December 31th 2013
For 3 cabbages, you will need:
- 1
3 greens cabbage - 2
3 tablespoons white (spirit) vinegar - Total weight: 3,045 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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 120 RDI=10 % | 0 | 840 RDI=40 % | 3,520 RDI: 40 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 0 | 30 RDI=1 % | 120 RDI: 1 % |
| Per cabbage | 30 RDI=10 % | 40 RDI=4 % | 0 | 280 RDI=10 % | 1,170 RDI: 10 % |
How much will it cost?
- For 3 cabbages : 5.20 €
- Per 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.
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This recipe uses (among others)
Green cabbage
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White (spirit) vinegar
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