Fried Cabbage Recipe (2024)

FAQs

Is fried cabbage good to eat? ›

Unleash the potential of one of the most healthy and budget-friendly vegetables with this Fried Cabbage and bacon recipe. Thinly sliced cabbage and onions, cooked until tender with crispy bits of bacon, this easy side dish pairs well with your favorite meats, or enjoy it on its own for a quick meal.

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.

**Steaming**: Steaming cabbage preserves most of its nutrients and helps maintain its texture. Steam the cabbage until it is tender but still slightly crisp, usually for about 5-7 minutes. 2. **Sautéing**: Sautéing cabbage in a little oil over medium heat cooks it quickly while retaining its nutrients and flavor.

Whatever cabbage you are using, cut off the dry end of the stalk. If using Hispi, quarter the cabbage lengthways through its core. If using a regular white cabbage, cut it into manageable wedges, again through the core. Steam for about 10 minutes until it looks rather relaxed and easy to cut through.

In addition to a Bachelor's degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate's degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. Before you cook that cabbage, studies suggest you wash it before beginning to cook it.

Raw cabbage contains compounds that can lead to increased gas production during digestion. For those prone to flatulence or with sensitive digestive systems, consuming raw cabbage may exacerbate these issues. Cooking cabbage can help break down these compounds, reducing the likelihood of excessive gas.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. Its juice also can help stomach ulcers heal.

Quite unlike the ice-water cabbage, salted cabbage shreds lost most of its liquid while sitting in the salt, leaving the cabbage pickle-crisp. In addition to having less water in it, the cabbage took on more of the dressing's flavors, and unlike stiff, icy shreds, this limp cabbage was also easier to eat.

One common reason is that the cabbage may have been overcooked. Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh. Old or spoiled cabbage can also taste bitter.

Can you overcook cabbage? ›

Yes, cabbage sizzles in stir-fries; simmers in soups, stews, and braises; adds healthy crunch to salads; and does wonders for casseroles, gratins, and meat pies — cabbage does it all, and for a bargain price. The key to cooking cabbage: Don't overcook it. Cabbage is sweet and aromatic when cooked correctly.

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.

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

The bottom line

It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion, and ease inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes.

On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage (5, 17 ). Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

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.

No, as a general rule, cooked or fermented cabbage is easier to digest than raw. In many cases, it is much easier to get nutrients from cooked cabbage.