Cabbage Cooking Tips
Complimentary herbs and spices for cabbage include celery seed, mustard seed, nutmeg, savory, tarragon, garlic, caraway seed, dill weed, black pepper, and thyme. Good companion vegetables include potatoes, leeks, onions, and carrots. It pairs beautifully with corned beef, bacon, and sausage.
Use red or purple cabbage leaves to hold side dishes or salads on the plate for an attractive and colorful accent.
Cabbage heads can be hollowed out and used as unique serving containers for cold dips and spreads. Red and purple ones make excellent centerpieces used as a container.
Many cooks prefer to trim away the bitter white core of the cabbage before shredding or cooking. If you need the leaves whole to stuff, you'll find it easier to separate them if you core the cabbage and plunge into boiling water for one minute. Drain well, blot dry, and proceed to separate the leaves. Repeat as necessary the closer you get to the center of the cabbage.
For general cooking purposes, cabbage can be steamed, baked, braised, sauteed or stuffed, as well as eaten raw.
More about Cabbage:
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