The Best Fried Cabbage Recipe (2024)

FAQs

Is Fried Cabbage good for you? ›

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.

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.

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.

“It's mass death and destruction when you heat a fruit or vegetable,” she said. Adding sugar helps keep the glue between the cells intact, she said. “It's preventing the leaking of the acid.”

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.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

It's totally up to you, and probably depends on where you get your cabbage. Canbage isn't known for harboring parasites, but it can be dirty on the outside. Rinse it off and slice it in half. If it looks dirty on the inside, you can quarter it, then soak the quarters in a bowl of water.

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.

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.

To ferment vegetables, such as cabbage, we take advantage of these two qualities – it's our golden ticket to fermentation! First, we add enough salt to make it difficult for competing microorganisms to survive. The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine.

Can you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

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.

Cabbage can be particularly beneficial for people with diabetes, but its high nutritional value makes it a healthy choice. This vegetable is loaded with nutrients, including vitamin B6, vitamin C, vitamin K, manganese, and folate, and it is also high in fiber.

Cabbage is a low glycemic index food, meaning it does not cause a rapid increase in blood sugar levels. Additionally, cabbage contains compounds that have been shown to improve insulin sensitivity and reduce inflammation, both of which can help regulate blood sugar levels.

Broccoli, spinach, and cabbage are three diabetes-friendly veggies because they are low in starch. Filling up with vegetables is a great way to keep your blood sugar levels in check.

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.

No, as a general rule, cooked or fermented cabbage is easier to digest than raw. In many cases, it is much easier to get nutrients from cooked cabbage.

Stir-frying helps maintain the texture and flavor in vegetables. Vegetables such as asparagus, bean sprouts, bell pepper, broccoli, cabbage, carrots, mushrooms, snow peas and spring onions are kidney-friendly, low-potassium choices. Add sweetness with mandarin oranges, pineapple or grapes.

According to Scientific American, cooking cruciferous vegetables such as broccoli, cauliflower, and cabbage helps them release indole, an organic compound that can fight off precancerous cells. Raw cruciferous vegetables have also been known to cause digestive problems for some people.