Cabbage recipes
how to store cabbage
Apart from red and white cabbage, which can be stored for some time, it is inadvisable to store cabbage for more than a few days. It should be kept in a cool dry vegetable rack or larder. If only part of a cabbage is needed, wrap the rest and store in the bottom of a refrigerator.
how to prepare cabbage
Remove the coarse outer leaves and trim off the stem. Cut the cabbage into half, cut out the hard part of the stalk, then cut into quarters. Spring and summer cabbage is usually left in quarters, but other varieties are generally finely shredded. This should not be done until shortly before the vegetable is to be cooked because mineral salts and vitamin C are rapidly lost. Wash the cabbage well in cold water; a little salt added to the water helps to draw out any small insects which may be between the leaves. Drain in a colander.
how to boil cabbage
Add the cabbage, a little at a time, to boiling salted water so that the water does not leave the boil. Cover the pan and cook for 5-12 minutes or until the cabbage is just tender but not soggy; do not overcook. Drain thoroughly and season with a little pepper, preferably freshly ground, and any other flavouring desired; grated nutmeg or a few caraway seeds are popular. Toss in butter just before serving.
how to steam cabbage
Season the cabbage with salt and cook in the top of a steamer over boiling water for 5-12 minutes or until just tender. Serve as for boiled cabbage.
how to braise cabbage
Parboil wedges of cabbage for 10 minutes. Drain and dry thoroughly. Fry a chopped onion and carrot in a little lard or dripping. Add a bouquet garni and place the cabbage on top. Pour over just enough beef stock to cover the cabbage and cook for 1 hour. Remove from the pan with a perforated spoon and serve.
