Our 27 Favorite Cabbage Recipes (2024)

FAQs

Why do you put vinegar in cabbage when boiling it? ›

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.

Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.

The form of Savoy cabbage is the same as green and red cabbage, but it has the deep-green, crinkly leaves that are most striking. Also, its flavor is very mild, but also earthy. The leaves don't have the same crispness as other cabbages do when fresh, but when baked, either roasted or sautéed, we like it better.

The idea was that the cabbage with silver coins cooked in it – and it had to be real silver coins, hence the Mercury dime and pre-1964 silver dollar – would bring the family wealth and prosperity in the New Year.

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

And when methionine isn't metabolized properly in your body, it can result in large amounts of dimethylsulfide, which produces a smell similar to boiled cabbage. Sometimes the condition comes about just because you've eaten too much methionine, which is in protein-rich foods, like meat and cheese.

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits, including reduced inflammation, a healthier heart, stronger bones, improved gut function, and maybe a lower risk of certain cancers. Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants.

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.

Cabbage, especially red cabbage, seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Why do people put coins in cabbage? ›

Prior to 1965, dimes were made with silver, so the use of dimes was an easy way to carry on the tradition. The cook would clean off a dime and mix it in, and the person to scoop it onto their plate would be the one to experience wealth and prosperity for their family in the coming year ahead.

"It is a New Orleans tradition to eat black-eyed peas and cabbage on New Years day. Its supposed to bring you luck in the year to come.

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.

Washing fruits and vegetables with vinegar kills up to 98% of bacteria on the surface of your produce. Use 1 part white vinegar to 3 parts water for your vinegar bath. Soak fruits and veggies in vinegar bath for 2 minutes.

Chebotar recommends adding garlic cloves, bay leaves and peppercorns to the pot of boiling water as this may help reduce gas. Bay leaf tea can help ease an upset stomach, so boiling it with the cabbage can prevent gas after eating the cabbage.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).