For 1 cabbage, you will need:
- 0
1 green cabbage - 1
1 tablespoon white (spirit) vinegar - Total weight: 1,015 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 35 min. | 5 min. | 3 min. | 43 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge, in a closed jar.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 30 Kcal or 126 Kj | < 1 gr | < 1 gr | 0 gr |
| 2 % | <1 % | <1 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3 Kcal or 13 Kj | < 1 gr | < 1 gr | 0 gr |
| 0 % | <1 % | <1 % | 0 % |
| Per cabbage | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 30 Kcal or 126 Kj | < 1 gr | < 1 gr | 0 gr |
| 2 % | <1 % | <1 % | 0 % |
How much will it cost?
- For 1 cabbage : 1.73 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
15,9034/5 for 1 ratings 1 hour 8 min.
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.
254,9145/5 for 1 ratings 4 hours 7 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.
99,7294.6/5 for 19 ratings 1 hour 21 min.
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
15,273 2 hours 36 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).
33,1565/5 for 1 ratings 2 hours 27 min.
Source
Home made.More recipes?
This recipe uses (among others) | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Artichoke hearts forestier , How to prepare corn salad, How to prepare a lettuce, How to prepare sorrel, Beurre blanc sauce, ... All |
 | Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables, Coleslaw, Veal Chop With Assortment of Vegetables, Bacon and cabbage omelette, Stuffed cabbage leaves, ... All |
Other recipes you may also like
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.107,734 32.5/5 for 2 ratings 4 hours 20 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.86,609 14.6/5 for 14 ratings 1 hour 47 min.
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.291,407 34.3/5 for 12 ratings 1 hour 31 min.
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.105,1094.3/5 for 15 ratings 30 min.
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.56,5455/5 for 13 ratings 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 1 comments or questions on this recipe