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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.

1.18 M 1× 3.7/5 (396 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.

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This recipe uses (among others)

Green cabbage

You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Auvergne gratin, Scallops with cabbage julienne, Bistro-style cabbage salad, Cockles and cabbage with smoky cream sauce, ... See them all 27

White (spirit) vinegar

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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

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