Quick & Easy Crispy Roasted Red Cabbage Recipe (2024)

FAQs

How do you keep cabbage crisp when cooking? ›

**Steaming**: Steaming cabbage preserves most of its nutrients and helps maintain its texture. Steam the cabbage until it is tender but still slightly crisp, usually for about 5-7 minutes. 2. **Sautéing**: Sautéing cabbage in a little oil over medium heat cooks it quickly while retaining its nutrients and flavor.

– Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don't cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head.

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

You don't add baking soda. 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.

Flavor enhancement: Vinegar can add a tangy, bright flavor to vegetables, making them more palatable. The acidity in vinegar can also help to balance out other flavors and bring out the natural sweetness in the vegetables.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

The salt pulls moisture out of the cabbage, seasons it, and leaves you with a super-crunchy texture that isn't raw or tough-tasting.

How do you get the gas out of cabbage? ›

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

Red cabbage is a good source of fibre, including the insoluble variety which promotes regular bowel movements. The fibre in cabbage acts as a prebiotic, which means it's the type of fibre that provides a fuel source for the beneficial bacteria that live in your gut.

Red cabbage's color reflects its concentration of Anthocyanin Polyphenols. These are well-documented anti-inflammatory antioxidants thought to protect against diseases like cancer. A diet rich in antioxidants can prevent oxidative stress and chronic inflammation.

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

Your vegetables are about to get even crispier with this simple tip. The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Not salting cabbage destined for slaw

Cabbage contains a high amount of water, and salting helps draw out some of this moisture from the cabbage leaves. This step can prevent your slaw from becoming too watery or soggy once you add the dressing. Excess moisture can dilute the flavors and make the slaw less appealing.

Believe it or not, if a head of cabbage is stored properly, it can last for up to two months in your refrigerator. If you're not quite ready to use your head of cabbage, don't rinse it, put it in a plastic bag, and store it in the crisper drawer of the fridge.