How do you cook cabbage Jamie Oliver?

Whatever cabbage you are using, cut off the dry end of the stalk. If using Hispi, quarter the cabbage lengthways through its core. If using a regular white cabbage, cut it into manageable wedges, again through the core. Steam for about 10 minutes until it looks rather relaxed and easy to cut through .

How to cook cabbage Delia Smith?

The secret is to shred it quite finely and cook it briefly in rapidly boiling water . What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes.

Why do you put baking soda in cabbage?

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll .

Why do you put vinegar in cabbage when boiling it?

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect . Savoy can be used in any recipe that calls for green cabbage.

Why do you soak cabbage before cooking?

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge . Drain well before combining with other ingredients.

Why do you soak cabbage in vinegar?

Douse the cabbage in vinegar water, if desired. Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage .

How do you take the bitterness out of cabbage?

Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars.

How do you take the bitterness out of cooked cabbage?

Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars .

How long does it take to boil cabbage to eat?

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10 . You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

How do you cook cabbage without making it soggy?

Giving sliced wedges of cabbage a quick roasting session in the oven will help them to caramelize and get nice and crispy. Instead of getting soggy and overcooked, the cabbage will have a nice crisp texture and a more complex flavor than raw cabbage. You can also infuse cabbage with tons of flavor by braising it.

Cabbage Bake Recipe on Food52 (2024)

Cabbage

by: Lavanya Narayanan

July9,2021

4.7

19 Ratings

Prep time 15 minutes
Cook time 45 minutes
Serves 3 to 4

Jump to Recipe

Author Notes

When my parents first moved to Indianapolis, they—like the many people who also immigrated here from India—didn't have much of a community. As time passed, we built our own little Indian community, one that is as close-knit as ever today. On one occasion, we went to a family friend's house where a lady named Nandini (my mother's friend) made what she called a "Cabbage Bake." My mother had never seen nor heard of such a dish, and Nandini Aunty (as I call her) told her that it was something her housekeeper used to make for her family back in New Delhi.

My mother immediately asked her for the recipe, which she was kind enough to write on an index card (that we still have today). Ever since, Nandini Aunty rarely makes the dish, while my mother began to make it during Dussehra, a ten-day festival where we invite many women and children to our house to celebrate. We often put out a large spread of food and it always includes this dish. It's a dish from nowhere: Though it has South Indian flashes and contains many common North Indian spices, I've never come across anything quite like it.

While my mother will sometimes make it when we have extended family visiting or for a special occasion, the dish is still reserved for that ten-day festival and we make batches upon batches, as people flock to the dish like horses to water. It runs out almost instantly.

For more stories, memories, and extended histories behind your most-loved, treasured family recipes from the column, check out our new podcast My Family Recipe. —Lavanya Narayanan

Test Kitchen Notes

Featured in: The 'Cabbage Bake' That Brought Together a Community of Immigrants. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

3 cupsfinely shredded cabbage
1 ¹/₂ cupsgram flour (kadalai maavu)
¹/₂ cupbuttermilk, plus more as needed
¹/₂ teaspoonground turmeric
1 pinchasafetida
1 medium green chile, finely chopped
1 teaspoonred chile powder
1 ¹/₂ teaspoonskosher salt
1 teaspooncumin seeds
¹/₂ teaspoonground cumin
1 teaspoonground coriander
1 (2-inch) piece ginger, grated
1 small handful chopped fresh cilantro
²/₃ cupvegetable oil

Directions

Preheat oven to 350°F and grease a 9x13-inch baking dish.
In a large bowl, mix together cabbage, gram flour, and oil and let sit 5 minutes. Add buttermilk and all of the spices (save for the fresh cilantro), and mix well. If mixture is too thick, add water as needed. Batter should have the pourable consistency of cornbread batter.
Bake 45 minutes, or until cabbage and flour are cooked through. Let rest, cut into squares, and garnish with chopped fresh cilantro. No condiments required—though you can serve this with cilantro chutney if you'd like.

Tags:

Casserole/Gratin
Indian
Cabbage
Side

See what other Food52ers are saying.

Sarah Danner
Kaiju
Kaite
Sarah Greenblatt
Rebtile

Popular on Food52

26 Reviews

Sarah D. December 13, 2023

I had some cabbage that I needed to use up. I had all of the ingredients, but made vegan buttermilk in place of the real thing. This turned out really delicious. Kind of like a large baked pakora. I cooked mine for the 45 min and it looked crispy, but after eating some I probably could have cooked it a little longer. I really love Indian food, and I would definitely save this recipe to make again some time.