How to prepare cabbage


How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 1 388 3.7
Grade this recipe:

Last modified on: December 31th 2013

Keywords for this recipe:
For 3 cabbages, you will need:

Change these quantities to make: 1 cabbage 2 cabbages 3 cabbages
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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.
How to prepare cabbage
Place cabbage in front of you, then cut off and discard stalk end.

Stage 2 - 5 min.
How to prepare cabbage
Remove any discoloured or wilted leaves and discard.

Stand cabbage on its base, then cut in two vertically.

Stage 3 - 2 min.
How to prepare cabbage
Cut each half in two again.

You will notice that there is a white hard stalk inside, not good to eat.

Stage 4 - 3 min.
How to prepare cabbage
Cut out and discard these hard stalk sections.

Stage 5 - 2 min.
How to prepare cabbage
Then separate each ¼ into individual leaves.

Stage 6
How to prepare cabbage
If there are any hard central veins, cut out and discard.

Stage 7 - 5 min.
How to prepare cabbage
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.

Stage 8 - 10 min.
How to prepare cabbage
Make a pile of leaves and chop to make julienne while holding together firmly.

Stage 9
How to prepare cabbage
Do this for all the other leaves.

Your cabbage is ready to use as raw.

Stage 10 - 3 min.
How to prepare cabbage
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.
How to prepare cabbage
When water boil again, put cabbage in cold water to stop cooking.

Stage 12 - 5 min.
How to prepare cabbage
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.
Keeping
A few days in the fridge, in a closed jar.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj< 1 gr< 1 gr0 gr
5 %<1 %<1 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
3 Kcal or 13 Kj< 1 gr< 1 gr0 gr
0 %<1 %<1 %0 %
Per cabbage
Energetic valueProteins CarbohydratesFats
30 Kcal or 126 Kj< 1 gr< 1 gr0 gr
2 %<1 %<1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 3 cabbages : 5.18 €
  • Per cabbage : 1.73 €

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 recipes that use this recipe

Colcannon
Colcannon

Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
43K4 1 hour 8 min.
Cockles and cabbage with smoky cream sauce
Cockles and cabbage with smoky cream sauce

I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.
16K 1 hour 6 min.
Sautéed Green Vegetables in pan
Sautéed Green Vegetables in pan

A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
59K4.1 37 min.
Cherry tomato and two cabbage salad
Cherry tomato and two cabbage salad

Green and red cabbage with cherry tomatoes make up this quick fall salad.
9,026 22 min.
Pan-fried salmon with white cabbage
Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
111K4.5 1 hour 2 min.
See all recipes that use it
This recipe uses (among others)
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Cervelle de Canut, How to prepare corn salad, Poached eggs, Sautéed chicken with leeks, Mackerel Fillets in White Wine, ... All
Green cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Sautéed Pork with Peanuts, Scallops with cabbage julienne, Sautéed Green Vegetables in pan, Duet of creamed cauliflower and cabbage , Alsatian-style salad, ... All
Other recipes you may also like
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
459K 32.5 4 hours 20 min. February 21th 2011
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Morteau sausage
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13th 2010
Italian Meringue
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
461K4.3 30 min. June 2nd 2015
Potato purée
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
226K5 1 hour 35 min. October 3rd 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this recipe
  • Hi J.HThanks for sharing these easy instructions. I'm sorry I haven't been here. We're playing the Picnic Game over at my blog and it's been so hectic, yet FUN!!! Do you know the game? I'm going on a picnic and I'm bringing...(and you say a letter of the alphabet)We're doing it with recipes. Such FUN!!! Drop by if you get a chance.
    Posted by louise june 21th 2009 at 12:28 (n° 1)
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.
I am not a leaving thing
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.

Back to top of page