Overcook cabbage, and you’ll regret it when the smell lingers. Overcooking also destroys cabbage’s stores of vitamin C, which can’t stand the heat. Steam cabbage until limp, stir-fry it quickly, or chop it raw for salads and slaws. Older cabbage or cabbage that’s been in the fridge for a while may have a stronger smell. To minimize the odor, cook the cabbage quickly in an uncovered pan with as little water as possible. Try adding a tablespoon of vinegar to the cooking water to further cut the odor.
Perfect Portion: 1/2 cup
A serving is 1/2 cup of cooked cabbage (1 cup raw), but consider the sky the limit.
- Enjoy cabbage in coleslaw.
- Add sliced or chopped cabbage to soups and stews.
- Place sautéed cabbage underneath a small serving of steak to add gourmet appeal.
- Braise red cabbage with chopped apples, walnuts, and red wine.
- Sauté cabbage and onions to serve as a side dish.
- Use shredded cabbage in place of lettuce on sandwiches and burgers.
- Combine cooked shredded cabbage with low-fat sour cream and caraway seed, then heat and serve as a side dish.
- Wrap thick fish fillets in cabbage leaves and steam over seasoned broth.