Stop boiling cabbage into a soggy mess there is another cooking method to bring out the sweetness
Cabbage is a vegetable with a reputation problem similar to the divisive nature of sprouts. Yet, despite its image challenges, I’m a genuine fan of cabbage – provided it’s prepared properly.
Boiling it until it becomes a mushy disaster is undeniably off-putting, even for devoted enthusiasts of this leafy green. While I’m not opposed to boiling it occasionally, generous seasoning is absolutely essential.
My preferred cooking technique for this brilliant superfood, though, is braising it in butter and stock, which enhances the taste and effortlessly transforms it into the centrepiece of any meal.
Cabbage is remarkably low in calories while being packed with vitamins K and C, and according to Healthline, it’s thought that cabbage can aid digestion due to its insoluble fibre content. There are also indications it may assist in reducing blood pressure and cholesterol levels.
A single head of cabbage yields four portions and pairs beautifully with classic English fare, though we’re equally fond of serving it alongside Asian-inspired salmon and rice.
My preference is sweetheart cabbage, though any variety works wonderfully with this approach, and once you’ve tried it, there’s no turning back – this technique draws out the natural sweetness and while the cabbage becomes tender and delicate, it maintains its structure, reports the Express.
Preparing the perfect cabbage
Ingredients
- One cabbage
- One chicken stock cube (or veg stock)
- A good knob of butter, usually two heaped tablespoons
Method
Remove any damaged outer leaves from the cabbage and rinse thoroughly under running water. Slice the cabbage in half, then divide into equal quarters.
Next, trim away the core from each piece, but avoid cutting completely through, ensuring the quarters retain their shape during cooking. Using a low to medium heat, melt the butter in a lidded pan. When melted, place your cabbage in.
Brown each of the three sides for two to three minutes, or until caramelisation begins; this process helps deepen the taste.
While it’s browning, dissolve your stock cube in a litre of boiling water, and after each side develops some colour, pour the stock into the pan, lower the heat a touch and pop the lid on.
Continue cooking until the liquid has completely evaporated and it’ll be ready to dish up. I skip adding salt as I believe the butter and stock provide sufficient seasoning while cooking.
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