1,478 easy and fully explained recipes, with +66K photos and 78 videos

How to prepare cabbage

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

1.12 M 1× 3.7/5 (389 reviews)

45 min.

Easy

1.75 €

1 cabbage

2 Ingredients

Last modified on: December 31^th 2013

For this recipe: I want to make it (736×) I made it (388×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 1 cabbage, you will need:

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

Change these quantities to make:

1 cabbage 2 cabbages 3 cabbages

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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 32

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
102 K4.1 2 hours 20 min.

Pan-fried fish fillets, braised cabbage with Noilly Prat

In this recipe, finely shredded cabbage is braised rapidly, then finished with Noilly Prat and a little cream. This is served to accompany a simple but delicious pan-fried fillet of fish.
36 K2 45 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).
68 K5 2 hours 30 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.
340 K5 4 hours 7 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.
217 K5 1 hour 25 min.

This recipe uses (among others)

Green cabbage

You can get more informations, or check-out other recipes which use it, for example: Bacon and cabbage omelette, Harichou salad, Warm scallop and cabbage salad, Bistro-style cabbage salad, Pan-fried salmon with white cabbage, ... See them all 26

White (spirit) vinegar

Like these other recipes: Pickled gherkins, How to prepare broccoli, Fresh pasta dough, Provençal remoulade sauce, Sautéed chicken with leeks, ... See them all 18

Other recipes you may also like

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
July 13^th 202254 K 1 hour 8 min.

Leek and artichoke tart à la piémontaise

This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
December 7^th 201653 K5 1 hour 25 min.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020403 K5 20 min.

Béarnaise sauce

This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22^th 2016344 K4 1 hour 6 min.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21^th 2011293 K 25 50 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.