Un-Stuffed Cabbage 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.

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days.

Add texture to meat-based dishes: Sauté shredded cabbage with garlic and dried parsley until the mixture softens. Let it cool slightly, and then add it to meatballs, meatloaf or a casserole. Sautéed cabbage is tasty in lasagna, too.

Step 1Cut cabbage into wedges or slice it thin. 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.

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.

Unappetizing texture and flavor: Overcooking can cause cabbage to become mushy, slimy, and unappetizing. It can also cause the cabbage to lose its natural sweetness and become bitter. Increased gas production: Overcooking cabbage can make it more difficult to digest, leading to increased gas production and discomfort.

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.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

Cabbage with an off smell should be discarded immediately. You'll also be able to tell when cabbage has spoiled if the leaves have become soft and discolored. It's best to refer to the old adage: when in doubt, throw it out.

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Why do you freeze cabbage before making cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Rather than boil the vegetable, do the exact opposite and try freezing an entire head of cabbage instead. Despite the fact that it might take a bit of extra time, this method proves to be safer and significantly less stinky — after all, no one wants their house to smell like gas.

According to the USDA, cooked cabbage should not be left out at room temperature for more than two hours. After two hours, the risk of foodborne illness increases. If you leave cooked cabbage out for longer than two hours, it is best to throw it away.

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.

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.

Overcooked cabbage can release sulfur compounds, which can result in a strong, unpleasant odor. This can be especially noticeable when boiling or simmering cabbage for an extended period. But, it's not just the bad smell you have to contend with. Overcooking cabbage causes it to become mushy and limp.