"At first thought, cabbage might not seem like the most inspiring of vegetables. It likely conjures up memories of less-than-appetizing childhood dinners for some, and many of us would rather reach for broccoli or cauliflower instead. But cabbage absolutely deserves a place on your plate. It's packed with nutrients, such as vitamin C, folate, and potassium, and it's amazingly versatile, too."
"Now, we frequently see the leafy red or green shreds left raw and tossed into salads or slaws, where the cabbage's crunch can be preserved. But when cooked, cabbage takes on a sweeter, milder taste, and becomes wonderfully tender. With the right cooking techniques and a few simple add-ins, you can transform cabbage into something you'll crave again and again. Plus, there are various ways to prepare this humble veggie."
"If boiled cabbage sounds like the stuff of nightmares to you, perhaps you've simply never tried the dish done right. Boiling should never yield a soggy, tasteless result, after all; rather, it should leave the cabbage perfectly tender and crisp. While you can absolutely slice the cabbage up into thick shreds for this technique, we prefer to cut it into wedges. This makes for quick prep and easy portioning, whilst helping the veg to retain just the right level of bite."
Cabbage is nutrient-dense, providing vitamin C, folate, potassium, and culinary versatility. Raw cabbage preserves a crunchy texture suited to salads and slaws, while cooking renders it sweeter, milder, and tender. Simple cooking techniques and modest add-ins can change cabbage into crave-worthy dishes. Multiple preparation methods produce distinct textures and flavors; swapping white cabbage for red or savoy offers variety. Pair cooked cabbage with roasted meats, mashed potatoes, or grilled fish for complementary flavors. Boiling in wedges is one effective method: remove outer leaves, quarter the head, add salted boiling water, and simmer until tender.
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