how to cook cabbage?

Answer 1

Well what do you mean how?? There are many recipes involving cabbage where people stir fry or even boil the cabbage along with seasoning and sauces. . .or you can eat it raw

Answer 2

Saute 1 onion in butter till cooked. Add 1 head of chopped cabbage. Add 3 Tbsp of chicken broth. Cook cabbage till tender. Add salt and pepper to taste. Simple and easy.

Answer 3

I love to fix mine on the bbq grill! Take 1 medium head of cabbage & remove the outer leaves and the core in the center. Place in the center of a large piece of foil. In center where core was removed, place several cloves of garlic smashed w/ a knife. Roll 1 stick butter in Ms. Dash & insert into hole. Wrap w/foil to seal then place over medium coals til done - about 20 minutes or so. It will be so tender, the cabbage will fall apart when opened!!

Answer 4

hi,

depends actually what u ganna have it with. U could chop it up in thick slices and blanch it in salty water then drain the water add a nob of butter, salt and pepper and serve with boiled dinner.

Or u could chop it up into very thin slices so it is crispy rinse it under water and make a salad with other vegetables like carrots, red cabbage, onions and pineapples if u want.
add olive oil salt pepper and crushed red chillies and a lime for flavouring.

I do the same i also make a curry paste and pop the cabbage chunks in and let them steam for 20-25 minutes.

Hope i was helpful

Answer 5

My best friend taught me this recipe which is really simple but really nice. Get a regular cabbage, cut it up into thin stips, maybe about 0.5cm to 1cm in width. Heat up some butter in a pan, put the cabbage in and fry it up with crushed black pepper, garlic salt and Italian herbs (the one in the bottle). Really good. Goes well with steak or any main dish.

Answer 6

Cabbage Rolls are the best!!!
Stuffed Cabbage Rolls
large head cabbage
1 pound ground chuck
1/3 cup rice, raw, can use instant or regular
1 small onion, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 large can (15 ounces) tomato sauce
3 cans (14.5 ounces each) diced tomatoes
3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
1/2 to 1 cup brown sugar
Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.

Answer 7

Warm Cabbage Salad with Bacon and Roquefort Recipe

4 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
Freshly ground black pepper
1/4 cup dry white wine
1 small shallot, finely minced
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon Dijon-style mustard
Salt
3 cups finely sliced green cabbage
3 cups finely sliced red cabbage
1 tablespoon white wine vinegar
1/2 cup crumbled Roquefort

In a large heavy skillet over moderate heat add the bacon pieces, generously season with ground pepper and cook until crisp. Transfer the cooked bacon to paper towels to drain and remove the skillet from the heat. In a small saucepan combine the wine and shallots and simmer until reduced to a thick syrup. Whisk in the cream, mustard, salt and pepper and continue to simmer until thickened slightly. Heat the skillet with the bacon drippings over moderately high heat and cook the green cabbage, stirring, until it just begins to wilt, about 1 to 2 minutes. Transfer the wilted cabbage to a bowl and cook the red cabbage in the remaining drippings in the same manner. Return the wilted green cabbage to the skillet, add the vinegar and cook, stirring, 1 minute. Stir in the cream mixture and cook, stirring, until cabbage is crisp-tender. Serve the cabbage warm topped with the crumbled Roquefort and bacon.

Answer 8

cook it as simple as possible, and DO NOT OVERCOOK it..it's better if it's crunchier because it's sweeter and the taste is more fresher. try stir frying it with onion, bean sprouts and carrots (add the cabbage last). simple but healthy and yummy.

Answer 9

The best is cooked in some butter only. Keep stiring and ou can also add bacon pieces to it for more flavour.

Answer 10

Boil it, mash it, put it in a stew....

Boil it in salted water for about 7 minutes - you want it tender but not completely soft. Add some ham for extra flavor.

Stir fry it with other veggies