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...
45 min.
Easy
1.75 €
1 cabbage
2 IngredientsFor 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.
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.
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
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.
Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
28 K 1 hour 50 min.
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
147 K4.6 1 hour 25 min.
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
84 K5 2 hours 30 min.
Fish fillets with cabbage and curry
For this recipe, we'll use a thinly sliced cabbage, steamed and creamed, to which we'll add pieces of curried fish.
4,246 40 min.
This recipe uses (among others)
White (spirit) vinegar
Like these other recipes: How to prepare corn salad, Red mixed pickle, Cervelle de Canut, Mackerel Fillets in White Wine, Caesar salad, ... See them all 18
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Scallops with cabbage julienne, Sautéed Pork with Peanuts, Stuffed cabbage leaves, Smooth mixed vegetable soup, ... See them all 26
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 15th 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 16th 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 21th 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 17th 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 7th 201888 K3 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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