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How to Cook Cabbage

How to Cook Cabbage for it Look Appealing and Taste Appetizing

From the organic green cabbages to the more exotic species available in market, the flavors of this vegetable are divine. Read the Tastessence article for easy-to-follow recipes, and learn to cook cabbage in a jiffy.
Sheetal Mandora
Last Updated: Mar 9, 2018
With different varieties of cabbages easily available today, it's easy to incorporate them into a high-fiber diet. A few of the common varieties that are found almost everywhere across the world are green and red cabbage, broccoli, collards, kohlrabi, Brussels sprouts, cauliflower, and kale. Cabbages are abundant in fiber, vitamin A,C, E, iron, magnesium, and much more. It's inexpensive and is easily available all year round, as compared to other vegetables.
Cabbage in Crock Pot
  • Cabbage, chopped, 8 wedges
  • Carrots, cut into chunks, 6
  • Onions, chopped, 2
  • Corned beef brisket with seasoning packet, 2―3 lb.
  • Beer, 12 oz.
  • Water, 1 cup
  • Brown sugar, ¼ cup
  • Yellow mustard, 2 tablespoons

Take a large crockpot, and add the carrots and onions in it. Rinse the corned beef with cold running water and pat dry with some paper towels. Keep it in the crockpot, and sprinkle generous amounts of seasoning. Pour the beer and smear the mustard on the brisket. Take another small bowl and mix water and brown sugar; add this mixture over the brisket. Cover the crockpot, and cook the brisket for at least 11 hours. Take the beef out of the crockpot, and wrap it in some foil. Now mix the cabbage wedges in the crockpot liquid with the vegetables, and cook it for half an hour. Cut the corned beef into thin slices and serve the vegetables with it. You can also pour some of the vegetable juices from the crockpot. You can also add potatoes to this recipe if you like. The mustard is served on the side for taste.
Cabbage Rolls
  • White cabbage leaves, 8
  • Ground pork, ¼ lb.
  • Ground beef, ½ lb.
  • Canned tomatoes with juice, 1 cup
  • Water, ½ cup
  • White cheddar cheese, grated, ½ cup
  • Onions, chopped, ⅓ cup
  • Long-grain rice, ⅓ cup
  • Worcestershire sauce, 1 tablespoon
  • Fresh oregano, chopped, 1 tablespoon
  • Salt and black pepper, for taste
Tomato Sauce:
  • Canned tomato sauce, 2 cups
  • Fresh oregano, chopped, 1 tablespoon
  • Sugar, 1 teaspoon

Remove the center veins of the cabbage while keeping the leaves in one piece. Blanch in salt water for 30 seconds and lay out to cool. For the tomato sauce, combine the ingredients, boil them for few minutes, and keep it aside to cool. Preheat the oven at 375ºF. Take a large skillet and cook the beef, pork, and onions till the meat turns brown and the onions become soft. Mix tomatoes, uncooked rice, oregano, Worcestershire sauce, ½ cup water, salt, and pepper. Boil it for few minutes and then reduce heat to medium-low and simmer for another 12 minutes. Mix in the cheese once the rice is cooked. Take the cabbage leaves and put couple of tablespoons of filling in each. Fold all the sides and roll the leaves tightly. Pour the ½ of the tomato sauce in a baking dish and keep all the rolls on it. Take the remaining sauce and pour on top. Bake the rolls for 30 minutes. Serve hot.
Basic Tips to Follow
  1. There are many different methods such as stir-fry, sauté, stuffed, braised, soups, and salads.
  2. While purchasing green or red cabbage, make sure it's fresh and the leaves are packed properly where the core has no cracks or molds.
  3. Avoid buying yellow-colored napa cabbage.
  4. Unless and until you are ready to cook the cabbage, don't cut it.
  5. Place leftover cabbage in a bowl, covered with a plastic wrap, and store it in the refrigerator. Try to use it as soon as you can.
  6. Refrain from overcooking the cabbage as it changes the texture and flavor of the vegetable.
Young woman by the refrigerator
Woman in the kitchen
fresh oregano
Wedge of Lettuce
Iceberg lettuce