For 1 cabbage, you will need:
- 1
1 green cabbage - 2
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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: 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
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
46K5 26 min.
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
100K4.5 1 hour 2 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
256K4.4 1 hour 11 min.
Sautéed Green Vegetables
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.
49K4.1 37 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
152K5 1 hour 23 min.
Source
Home made.
This recipe uses (among others)
 | Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Veal Chop With Assortment of Vegetables, Sautéed Green Vegetables, Stuffed cabbage leaves, Winegrowers' sausage casserole, Bacon and cabbage omelette, ... All |
 | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Poached eggs, Beurre blanc sauce, Fresh pasta dough, How to prepare broccoli, Caesar salad, ... 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.443K 32.5 4 hours 20 min. February 21th 2011
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
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.1.1M 34.1 1 hour 31 min. October 13th 2010
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.450K4.3 30 min. June 2nd 2015
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.210K5 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 2022-10-09)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.