Cabbage Casserole Recipe (2024)

FAQs

Why is my stuffed cabbage tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

There are many ways to turn an extra half a head of cabbage into your next meal — toss it into a frittata; add it into the soup pot; saute it with sausage for a one-pan dinner; braise it with bacon; or slow cook it into a gratin.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges. Drain on a paper-towel lined plate to dry.

Boiled cabbage is notoriously smelly and steaming is often thought of as a less aromatic way to cook the vegetable. However, the pungent smell is actually the result of overcooking. Boil it just until tender, and you won't have a stinky kitchen.

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.

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.

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days. It's best used in cooked dishes.

Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.

In my experience, any vegetables that have been cooked and kept in the fridge for more than a day or so won't taste so good. They'll still be safe to eat but won't taste as good when re-heated. But there is one exception, and that's day-old already-cooked cabbage. But the secret is "Bubble and Squeak" !

You could certainly use a sharp knife and some patience to create thin ribbons of cabbage for soups, salads and stir-fries, but shredding cabbage in a food processor is fast, easy and gives you perfect shreds. For recipes that use cooked cabbage, this means an even cooking time.

Do you cut the stem out of cabbage? ›

Locate the stem, or core, of the cabbage. With a chef's knife, cut in half lengthwise, all the way through the core. If you're making shredded cabbage, you need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage, and remove it from each half.

Place a cabbage wedge cut-side down on a cutting board and cut lengthwise into very thin strips (For shorter strips, cut the wedge crosswise). Sliced or shredded cabbage is perfect for slaws and salads.