I am making cabbage for the first time, how should I cook it?

Quickly with very little water in the pan.Do not over cook,will spoil it and if you're making gravy,save the water for it.............
I am making cabbage for the first time, how should I cook it?
Make corned beef and cabbage. It's the best in a crock pot.



1 corned beef brisket

Several small red potatoes, unpeeled (about a dozen for 4 servings)

3 medium size onions

1 head cabbage



You will need a large crock pot for this. Put the potatoes in the bottom of the crock pot, pierced once with a fork. Put the corned beef on top of the potatoes along with the juices from the bag. Run water in the bag and measure one cup and add to the pot. Quarter 3 medium sized onions and put on top of the meat. Put lid on pot and cook on low 10 hours or a little more. Cut cabbage into about 6 wedges. Pour broth from crock pot over cabbage and steam until tender in a large frying pan. This meal is good served with Harvard Carrots or Corn on the Cob.
Reply:Cabbage Cooking Tips

Complimentary herbs and spices for cabbage include celery seed, mustard seed, nutmeg, savory, tarragon, garlic, caraway seed, dill weed, black pepper, and thyme. Good companion vegetables include potatoes, leeks, onions, and carrots. It pairs beautifully with corned beef, bacon, and sausage.



Use red or purple cabbage leaves to hold side dishes or salads on the plate for an attractive and colorful accent. Cabbage heads can be hollowed out and used as unique serving containers for cold dips and spreads. Red and purple ones make excellent centerpieces used as a container.



Many cooks prefer to trim away the bitter white core of the cabbage before shredding or cooking. If you need the leaves whole to stuff, you'll find it easier to separate them if you core the cabbage and plunge into boiling water for one minute.



Drain well, blot dry, and proceed to separate the leaves. Repeat as necessary the closer you get to the center of the cabbage.



For general cooking purposes, cabbage can be steamed, baked, braised, sauteed or stuffed, as well as eaten raw.
Reply:try finely shredded with a little shredded onion. melt some butter in a frying pan and lightly saute some small bacon bits and the onion. When that is done put the cabbage in with half a cup of water or stock and some seasoning. salt and black pepper and the juice of 1 lemon. Put a lid on it so that it steams. By the time its heated through it will be ready. It should take no more than 7 or 8 minutes cooking on a high heat.
Reply:with corned beef. fill pot with water till your brisket is covered. chop up a leak or onion, a bay leaf, and abottle of good heavy beer. simmer til temp is above 170. do not let it boil. remove brisket slice and bathe with bryne. place in oven at 170. then add to the bryne carrots, potoatos, and all the cabbage that will fit. delicious.
Reply:Steam it then add a cream sauce with lots of pepper. or My personal favorite Slice the head into 1 inch thick slices, remove the core section then saute in olive oil or butter. If you happen to have a head thats a bit loose, use a skewer to hold it together.
Reply:Chop it up and boil it. When done, add butter, a little salt and pepper and a little grated ginger. Delicious.
Reply:Shred it and steam it until it has softened, to your liking.
Reply:cut it up fine, put into boiling water, and add a vegetable stock cube it gives it a nice flavor.

Hope this helps
Reply:I love cabbage any way you can fix it. But here are 2 of my fav's.

Cut in wedges, place in a glass pan with a little water. Salt and pepper and butter (opt) then micro with a cover on it for 5 to 6 mins. Depending on how soft or firm you want it. Be careful when you pull the cover off not to steam yourself.



I also like to put it in a skillet with lots of butter and pepper and just sautee' it. This is great.
Reply:I like to shred mine pop in steamer, then when cooked I chop on board wth knife add butter and pepper then place in a pyrex dish in oven for 10 mins meduim heat does not dry cabbage but takes away excess water
Reply:For green or white cabbage (you didn`t say0, place the shredded leaves in a pan with a knob of butter and a couple of tbsp of water to prevent burning. Cover and cool over a medium heat until the leaves are tender, occasionally shaking the pan or shaking. Red cabbage is cooked quite differently and is commonly sauteed in oil or butter and then braised in a low oven for up to 1 and a half hours with apples, currants, onions, vinegar, wine, sugar and spices.
Reply:Depends what you're having with it. it's really nice stir-fried! Just put a little bit of oil in a pan and heat it up. chop the cabbage into little shreds and then put it into the pan. keep stirring so that it doesn't burn and just fry it for about 5 minutes and serve straight away. it should be nice and crunchy but hot when you serve it. that also keeps the nutrients in
Reply:Steam it with a little bit of water and oil, but don't let it get mushy. Then season it with a table spoon of olive oil and bacon bits. For a delightful color and added flaver, use a half packet of Goya Con Azafran, and enjoy!
Reply:I like it boiled the best but it is also good added to some fried with some potatoes.
Reply:Take off the outer leaves and throw away because they could be brown.

Break the rest up into small pieces. You can cut / chop also, but I read somewhere that it 'bruises' the leaves.

Put in a colander (with holes in) rinse in salt water. (this is to make sure the cabbage is clean from any insects)

Put on a pan salted water and bring to boil. Add cabbage. It does not take long.(10 minutes)

Cook until it is as tender as you prefer.

Drain and serve.



A lot of people use the cabbage water to make the gravy/sauce as it is supposed to contain nutrients from the leaves. (optional)

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