8 Cabbage Recipes Packed with Flavor (2024)

FAQs

Why do you put baking soda in cabbage? ›

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Cabbage can be cooked in countless ways: sliced and sautéed or stir-fried; cut into wedges and roasted, braised, blanched and used as a wrap for ground meats and rice; or wrapped around fish before steaming.

Conehead cabbage

They're sweeter and smaller than a standard green cabbage and have a distinct cone-like shape, she says. Shred these up into a raw cabbage slaw to make the most out of their delicious flavor.

A few whole cloves added to the boiling water for cabbage impart a delicately complementary flavor and aroma and may help to prevent gas during digestion. Other sweet spices that may be carminative include allspice, cinnamon and ginger.

An old trick to use is to leave the cabbage lightly doused in vinegar water for a couple of minutes before proceeding to wash the cabbage with water. Usually between two or four minutes. Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

May Improve Immune Health

Cabbage is a natural source of vitamin C, a nutrient that plays a role in white blood cell production, according to the Harvard T.H. Chan School of Public Health. Including vitamin C in your diet by eating foods that contain this nutrient, like cabbage, may help support a robust immune system.

In short, the answer is yes. Cabbage can be frozen, and we can absolutely store for later, defrost, and cook that frozen cabbage. But there's some considerations we'll have to keep in mind. The first thing we'll want to consider is how and when you plan on using the cabbage in the future.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Is Napa cabbage better than regular cabbage? ›

Both are excellent sources of important vitamins and minerals. Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper. Napa is also lower in sodium than regular cabbage.

Cabbage: This is a digestive cleansing food that helps remove toxins from the digestive tract. Cabbage is also one of the foods that soften stools, adding them in your daily diet will help treat constipation effectively.

Cabbage is rich in fiber and glucosinolates and helps the body retain water. It helps maintain the bulkiness of the food as it moves through the bowels and thus treats constipation.

The team found that the dietary irritant that activated this response most strongly was allyl isothiocyanate – a sulphur-containing compound found in… wasabi, horseradish, cabbage and broccoli. These foods are known to affect gut movements and cause abdominal grumblings when eaten in excess.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

Submerge the fruit or vegetables in the baking soda water. Let soak for 12 to 15 minutes. The time will help the baking soda do its job. Swish the produce around in the water or push it down several times to ensure all sides of the produce is being cleaned.

I've had good luck using diatomaceous earth if I end up with the cabbage moth larvae, plus you can use products with Bt such as Thuricide. With the organic means, you'll have to reapply the products after a rain or using the sprinler.

Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt. As an alkaline ingredient, it will make boiling water alkaline, effectively protecting the chlorophyll in green vegetables from breaking down.