- Cabbage is available in several varieties -- such as Napa, savoy, and red -- with the round green type being the most common in American markets. Not only is cabbage economical, it is also a good source of fiber, vitamin C, calcium, and iron.
- Cabbage is available year-round. Select a head that is heavy for its size, brightly colored, and free of brown spots and withered leaves.
- Store cabbage in the refrigerator in a covered container for up to 5 days.
On a cutting board, use a chef's knife to slice the head in half through the core. Slice each half into quarters.
How to Boil Cabbage
- In a saucepan, bring a small amount of water to boiling. Add cabbage.
- Cook uncovered for 2 minutes. This allows some of the strong-smelling hydrogen sulfite gas that is emitted during cooking to dissipate.
- Cover the saucepan and continue to cook until crisp-tender (plan on 6 to 8 minutes for wedges and 3 to 5 minutes for chopped). Drain well.
How to Steam Cabbage
- Cabbage wedges are recommended for this method. Insert a steamer basket inside a saucepan. Add enough water to the pan so the water level is just below the bottom of the basket.
- Bring water to boiling. Add cabbage wedges to steamer basket.
- Cover and steam for 10 to 12 minutes or until cabbage is crisp-tender.
How to Saute Cabbage
- Chopped cabbage is recommended for this method. For 6 cups chopped cabbage, in a large skillet heat 2 to 3 tablespoons cooking oil over medium-high heat. Add the chopped cabbage.
- Reduce heat to medium. Cook and stir cabbage for 4 to 6 minutes or until cabbage is crisp-tender.
How to Cook Cabbage in the Microwave
- Place cabbage in a microwave-safe bowl along with 2 tablespoons water. Cover with waxed paper, vented plastic wrap, or a microwave-safe lid.
- Microwave, covered, on 100 percent power (high) until crisp-tender, rearranging or stirring once. Plan for 9 to 11 minutes for cabbage wedges and 4 to 6 minutes for chopped cabbage.