1,555 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare cabbage

Name: How to prepare cabbage
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 1 cabbage
Cuisine: French
Ingredients: 1 green cabbage; 1 tablespoon white (spirit) vinegar

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

1.17 M 1× 3.7/5 (395 reviews)

45 min.

Easy

1.75 €

1 cabbage

2 Ingredients

Last modified on: December 31^th 2013

For 1 cabbage, you will need:

1 1 green cabbage
2 1 tablespoon white (spirit) vinegar
Total weight: 1,015 grams

Times for this recipe

Preparation: 35 min.

Resting: 5 min.

Cooking: 3 min.

All in all: 45 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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.

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 %

Possible allergens in this recipe: Sulfites

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 33

Hotpot my grandmother's way

If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
360 K5 4 hours 7 min.

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
331 K4.3 2 hours 40 min.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.
46 K5 30 min.

Sautéed green vegetables

Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
92 K4.1 1 hour 5 min.

Alsatian-style salad

This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
298 K4.4 1 hour 15 min.

This recipe uses (among others)

Green cabbage

You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Cherry tomato and two cabbage salad, Fish petals, vegetables julienne, and beurre blanc, Smooth mixed vegetable soup, Pan-fried salmon with white cabbage, ... See them all 26

White (spirit) vinegar

Like these other recipes: Beurre blanc sauce, Puff or flaky pastry (pâte feuilletée), How to prepare broccoli, Red mixed pickle, How to prepare sorrel, ... See them all 18

Other recipes you may also like

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.

November 15^th 20182.85 M 23.4 40 min.

How to cook potato grenaille

The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method.

September 16^th 2015487 K4.5 45 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017484 K4.2 2 hours 15 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018442 K 24.3 45 min.

Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.

November 7^th 201888 K3 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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 21^th 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.

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.