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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

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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.

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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: Duet of creamed cauliflower and cabbage , Cabbage julienne with ham, Cherry tomato and two cabbage salad, Cockles and cabbage with smoky cream sauce, Rice with spring greens, ... See them all 26

White (spirit) vinegar

Like these other recipes: How to prepare broccoli, Cervelle de Canut, How to prepare a lettuce, Sautéed chicken with leeks, How to prepare corn salad, ... See them all 18

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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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