The Best Fried Cabbage Recipe (2024)

FAQs

Why do you put baking soda in cabbage? ›

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.

Cabbage contains an insoluble sugar and a lot of fiber. These can cause gas in some people. However, there are some herbs that might be useful, cooked with the cabbage, to reduce the amount of gas. These include dill seed, sage, caraway, basil, oregano, ginger, fennel, and allspice.

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.

Unleash the potential of one of the most healthy and budget-friendly vegetables with this Fried Cabbage and bacon recipe. Thinly sliced cabbage and onions, cooked until tender with crispy bits of bacon, this easy side dish pairs well with your favorite meats, or enjoy it on its own for a quick meal.

Submerge the fruit or vegetables in the baking soda water. Let soak for 12 to 15 minutes. The time will help the baking soda do its job. Swish the produce around in the water or push it down several times to ensure all sides of the produce is being cleaned.

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.

The negative side of cabbage

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.

Cabbage and Its Cousins

Cruciferous vegetables, like broccoli and cabbage, have the same sugars that make beans gassy. Their high fiber can also make them hard to digest. It will be easier on your stomach if you cook them instead of eating raw.

It's Good for Your Digestion

Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong.

One common reason is that the cabbage may have been overcooked. Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh. Old or spoiled cabbage can also taste bitter.

Why do people put vinegar on cabbage? ›

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.

If leaves are not pliable enough after parboiling for 1 minute, return them to simmering water another 1-2 minutes to desired softness. Are you salting the water before parboiling? Salt can help soften cabbage.

In addition to a Bachelor's degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate's degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. Before you cook that cabbage, studies suggest you wash it before beginning to cook it.

Raw cabbage can harbour harmful bacteria like E. coli or Salmonella.

Leftover fried cabbage will last for 3 to 5 days in the refrigerator. Store in a tightly covered container to keep the cabbage fresh, and to prevent odors from seeping into other foods in the fridge. If you liked this fried cabbage dish, be sure to try more of our Southern cabbage recipes, like cabbage casserole.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

I've had good luck using diatomaceous earth if I end up with the cabbage moth larvae, plus you can use products with Bt such as Thuricide. With the organic means, you'll have to reapply the products after a rain or using the sprinler.

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

We got some surprising results. Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.