Fried Cabbage Recipe with Sausage (2024)

FAQs

How do you cook cabbage without making it soggy? ›

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.

Meat: Cabbage pairs well with a variety of meats such as bacon, sausage, ham, pork, and beef. Onions and Garlic: These add a nice depth of flavour when sautéed or roasted with cabbage.

When plant cells are broken, the oils are separated from the sugar molecules by an enzyme and released as a very bitter compound. It's a clever defense mechanism for the cabbage plant to discourage hungry foragers.

– 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.

First and foremost, Okuwa recommends "cabbage salad to clean your palate." This bright and crunchy vegetable resets your mouth, and cabbage is a nice side to balance the extra grease in traditional katsu. Some foodies in Japan also believe serving cabbage salad with fried foods promotes digestion.

Carrots, parsnips, beets, and radishes are all low-growing plants, so they don't compete with cabbages for sunlight. What's more, root vegetables break up tough soils and prevent soil compaction, making it easier for the roots of cabbage plants to grow.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

You can enjoy cabbage cooked or raw, but it's crucial you prepare it the right way to reap its health benefits. Avoid cooking cabbage, which can reduce its nutrients. Opt for quick-cooking methods like stir-frying or chopping it up and eating it raw in a salad or slaw.

Does fried cabbage have a lot of carbs? ›

Iron Skillet Fried Cabbage (3 oz) contains 5g total carbs, 3g net carbs, 3g fat, 1g protein, and 50 calories.

On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage (5, 17 ). Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

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.

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.

Douse the cabbage in vinegar water, if desired.

Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

4. You overcook the cabbage. Overcooked cabbage is rather unappetizing as it becomes too soft and attains "that" annoying smell that dissuades many from cooking cabbage.

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. 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.