Organic cabbages should not have been grown with any pesticides or insecticides added but it’s still important to rinse and clean your cabbage to rid it of any dirt, insects, eggs, or sand that may still be on your cabbage. You can also consider soaking your cabbage in saline water or plain water for 30 minutes to better clean it. [1] X Research source
Be sure to cut out the stem or centre of the cabbage. Chop off any coarse stems that are at the bottom of the wedges you have cut.
Shred the cabbage on a cutting board by placing it flat side down. Slice as thick or as thin as you want the shreds to be. Use a mandolin if you have one. This kitchen utensil will allow you to shred the cabbage by sliding it across a sharp blade
Don’t worry about having the exact volume of water as you’ll be draining any excess water out. Instead of water, you can use vegetable or meat stock to infuse flavour to your cabbage. Use liquid stock or mix powdered stock into your boiling water. A small amount of vinegar, about 10 ml, added to the water can prevent the strong odor that many people find objectionable.
Keep an eye on the cabbage to ensure it does not overcook. Finished cabbage should become tender. Overcooked cabbage can release unpleasant flavours and aromas.
If you’ve used stock to boil your cabbage, the water may be used again for soups or even to drink at its present stage.
Green cabbage: The classic green cabbage has wide fan-like leaves that have a waxy rubber feel when raw. It has a sweet taste when cooked but can taste quite peppery when eaten raw. White cabbage is a type of green cabbage which is a bit mushier when cooked, so extra care needs to be taken of this variety during cooking, to keep it firm and flavorful. Red cabbage: It’s known for its dark reddish-purple leaves and have a deeper flavour than green cabbage. It’s often used for pickling and adding colour to dishes. Savoy cabbage: This cabbage has a softer and crinkly feel to it with deep greens and white veins. It’s high in vitamin K, vitamin C, and fiber and has a mild earthy taste to it. Napa cabbage: This cabbage comes in an oblong shape and looks closely like romaine lettuce with its yellow greenish leaves and prominent white stems. It tastes much sweeter when raw than green cabbages. [2] X Research source Bok choy: A traditional Chinese cabbage, bok choy is light and peppery or bitter to taste. When cooked, the white stems remain crisp while its leaves become soft. It is also quite watery compared to most cabbages. [3] X Research source
Wilted or damaged outer leaves usually indicate the cabbage is old or has been handled rather roughly. The best time to harvest the freshest cabbage is during the summer. Cabbage tastes sweeter and better after frost as cabbage is usually grown in wet and cool conditions.
Shredded or pre-cut cabbage may also be stored for long periods of time, depleting its taste.
