Spiced Indian Cabbage Recipe - Food.com (2024)

FAQs

How to cook cabbage Jamie Oliver? ›

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you've got a dish that is downright tasty.

Add the onion and cabbage and fry for 3–4 minutes. Add the cider and redcurrant jelly, season with salt and pepper, bring to the boil and boil for a few minutes. 3. Cover the pan with a lid and place in the oven for 3–4 hours until completely tender.

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.

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.

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.

Minimize heat exposure: Exposing cabbage to heat will speed the enzyme activity and flavor development. The longer the exposure to heat, the stronger the flavors and aromas. Short and quick cooking over high heat will minimize bitter and pungent notes and create pleasing caramelized sugar flavors.

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

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!

Can you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

When plant cells are broken, the oils are separated from the sugar molecules by an enzyme and released as a very bitter compound. It's a clever defense mechanism for the cabbage plant to discourage hungry foragers.

As with other brassicas, high heat is what you're after here in order to get the most flavor out of cabbage. Cutting the head up into fat wedges helps build up a nice contrast between deeply browned exterior and tender, meaty interior.

How do you cook cabbage without it getting mushy? Roasting cabbage is a great way to cook the vegetable and keep it crispy. Unlike boiling cabbage, which adds water, roasting is a dry heat technique. Another way to avoid mushy cabbage is to undercook, rather than overcook, cabbage.

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.