Pan-Cooked Cabbage with Potatoes, Speck and Sausage | Guest Recipes | Nigella's Recipes (2024)

FAQs

How to cook cabbage Jamie Oliver? ›

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

Melt the butter in a 12-inch high-sided saut� pan over medium-high heat. Cook for 2 to 4 minutes or until the butter browns. Add the cabbage, kosher salt, and the pepper to the pan with the brown butter. Saut� for 7 to 10 minutes, stirring occasionally, until the cabbage is tender and lightly browned.

Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

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.

The antioxidants in cabbage help reduce inflammation, which is linked to heart disease. Cabbage also contains something called anthocyanins. Several studies have found these compounds can lower blood pressure and reduce the risk of heart attack and stroke.

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.

Heat the oil and a knob of butter in a deep ovenproof saucepan. Add the onion and cabbage and fry for 3-4 minutes. Add the cider and redcurrant jelly, season, bring to the boil and boil for a few minutes. Cover the pan with a lid and place in the oven for 3-4 hours until completely tender.

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.

How do you cut cabbage for a skillet? ›

To prepare the cabbage for frying, cut it in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core. Add the butter and olive oil to a fairly large, deep sauté pan.

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.

Before cooking, remove any tired or discoloured leaves and always cook red cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!

If we add a little vinegar it turns back to purple and if we add even more vinegar it turns pink. Explanation: So why does this happen? The chemical that gives red cabbage its distinctive color is called anthocyanin.

As it approaches the boiling point, the enzymes will be inactivated, so no more pungent, bitter compounds will form. Cook only until the cabbage is tender, but no longer. The hot water will leach a lot of the unwanted compounds from the cabbage, making it taste milder than either stir-frying or steaming.

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. This is often followed by blanching – see the next point.

Chop and soak: Soaking chopped cabbage in cold water for about 15 minutes will leach out most of the bitter and harsh flavor compounds, while also making the cabbage crisper. This is especially vital for leaf cabbage, but also works with firmer head cabbage varieties.