Why is my boiled cabbage always tasteless?

Answer 1

You are probably overcooking it. The length of time required depends on the type of cabbage - I find Savoy cabbage always takes much longer.

As previously suggested:
- steam rather than boil if possible - much better result, and easier to test when its just cooked (long before it is limp).
- try shredding fine - either for steaming or shallow frying.
- try adding carraway seeds.

Best of luck!

Answer 2

Probably because you've boiled the guts out of it. I haven't read any of the other answers and I'm not going to, but all you need with cabbage is a little butter in the saucepan, and ONLY the water still on the cabbage leaves after you've just washed them. Simmer for no more than ten minutes, the cabbage will be cooked, the water gone, and the butter ready to toss the leaves in.

Answer 3

Cabbage loses it's flavor when it's over cooked. When I cook meals with cabbage I add it last and only cook about 3 minutes.

When I make soups that require cabbage I cut the cabbage and use it as a garnish for the soup so it's still crunchie and very taste.

My family enjoys cabbage served as a side dish

I quarter an entire head of cabbage.

place each individual cabbage quarter in tin foil slathered in butter, salt and pepper.

seal tin foil and bake in 350 degree oven for 20 minutes.

Expect everyone to have gas.......

Answer 4

What the hell do you boil it with??? Try some seasonings, mayby use some chicken broth instead of water or with it...boiled cabbage is boiled cabbage.. yeach...try this... cut your cabbage insto small chuncks... boil it until just tender... in a seperate pan, saute some slivered onions in butter, add salt pepper to tast.. drain the cabage.. mix the onions and cabage together just until it coats all the cabbage.. eat, enjoy and get out an extra roll of toilet paper..

Answer 5

A suggestion from my special collection of cooking techniques:

Add sauteed red onion and grated carrots to the boiled cabbage. Then add a little chicken broth powder, some vinegar and sugar. Stew a bit and reduce liquid. Then serve along with a nice plate of rice, which will soak up the liquid. A clam chowder might go well.

Also, you could try steaming the cabbage and then stirfrying it with grated gingerroot, soya sauce, garlic and a dash of whiskey.

Scandinavian style:

Stew cabbage and add 1/4 cup black currant jelly, 2 tablespoons red vinegar and 2 tablespoons brown sugar. Add 2 grated apples and 1 grated onion. Stew and add margarine. A wonderful lunch with mashed potatoes and baked beans.

Answer 6

Shred cabbage and plunge in boiling water for max. 10 minutes. Don't forget to add salt and cummin. Answer, you boil it to within an inch of it's life.

Answer 7

Simply because you BOILED it!!

All the flavour & nutritional value has probably leached out into the water!!

I'd advise steaming it, it very gently 'wilting' it in a pan with a small amount of water (generate some steam) and a little butter, salt & pepper. It should remain a vibrant green & not go all grey & horrible!!

Answer 8

most people cook cabbage way too long and with way too much water!!! My mom taught me this trick -- cut cabbage and place ina pot with curved sides down. Put a piece of butter or margarine on top of the cut edge of each section of cabbage. add water to the pot so that there is about 1/2 to 1 inch of water. Put lid on and bring to a boil, then turn it off. Let sit with lid one till rest of supper is ready --- Cabbage will be just off crunchy, will be sweet and deliscious!!!!

Answer 9

Try shallow frying with a bit of butter-only about three mins. It has more flavour as it is not immersed in moisture. Notice that the water is green when you pour it off-thats all the goodness and flavour going with it.

Also, depends on which cabbage you use. Savoy has more flavour than green or white cabbage, and red is good too.

Answer 10

probably because cabbage is pretty tasteless anyway. Try lightly steaming it if you want to retain more natural flavour or adding something like mint, chopped up bacon or some garlic to add extra flavour