Ingredients
1 head cabbage, tough leaves removed
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Blanch it: This is the first step when you want to use the cabbage as a low-carb wrap. Boiling it very quickly cooks it just enough so that the cabbage is just pliable. If the head is too tight to peel off intact leaves, try immersing the entire head in a pot of simmering water until the outer leavers loosen, then use tongs to gently pry off each layer as they’re ready. Be sure you’ve cut off enough of the root end so that it’s a easy release for each leaf!Boil it: Think corned beef and cabbage or cabbage soup. In this cooking method, you’ll lose the hard crunch and be left with a tender, soft low-carb base that would be a great substitute for rice or noodles. Roast it: This one is our go-to. Baking the cabbage at a high heat (425°) caramelizes the outsides of the cabbage. If you’re feeling fancy, wrap cabbage wedges in bacon for a rockstar side. Be sure to use lots of oil and spread it in an even layer with space in between each piece so that the cabbage crisps rather than steams during the roast!Sauté it: Quick and easy, this is one of the fastest ways to cook cabbage. Season it however you’d like to make it extra flavorful! Pro tip: Cook the cabbage in bacon fat!
Buy it colorful: There are four major varieties: Napa, savoy, green, and red, all of which are economical and nutritious (yay fiber!). When shopping, go for the brightest or richest in color, and pick one that feels heavy for its size. The leaves should also feel like they’re packed tight!Clean it up: First, you’ll want to discard the tough outer leaves (similar to how you clean up brussels sprouts). Then rinse the inside leaves as best as you can to get rid of trapped grit.Get rid of that core: It can be super tough and a little too bitter or spicy to eat. It’s also hard to just cut out from the whole head. Instead, cut the cabbage into quarters, then carve out the thick triangular end piece of each with a chef’s knife.
Step 1In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
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. Step 3Drain on a paper-towel lined plate to dry.
Step 1Preheat oven to 425°. Cut cabbage into wedges or 1"-thick rounds. On a large rimmed baking sheet, toss with oil and season with salt and pepper.Step 2Bake until cabbage is golden and tender, 25 to 30 minutes.
Step 1Thinly slice cabbage. In a large skillet over medium-high heat, heat about 1 tablespoon oil. Add shredded cabbage and season with salt and pepper. Cook, stirring often, until cabbage is tender, about 10 minutes.
Blanch it: This is the first step when you want to use the cabbage as a low-carb wrap. Boiling it very quickly cooks it just enough so that the cabbage is just pliable. If the head is too tight to peel off intact leaves, try immersing the entire head in a pot of simmering water until the outer leavers loosen, then use tongs to gently pry off each layer as they’re ready. Be sure you’ve cut off enough of the root end so that it’s a easy release for each leaf!Boil it: Think corned beef and cabbage or cabbage soup. In this cooking method, you’ll lose the hard crunch and be left with a tender, soft low-carb base that would be a great substitute for rice or noodles. Roast it: This one is our go-to. Baking the cabbage at a high heat (425°) caramelizes the outsides of the cabbage. If you’re feeling fancy, wrap cabbage wedges in bacon for a rockstar side. Be sure to use lots of oil and spread it in an even layer with space in between each piece so that the cabbage crisps rather than steams during the roast!Sauté it: Quick and easy, this is one of the fastest ways to cook cabbage. Season it however you’d like to make it extra flavorful! Pro tip: Cook the cabbage in bacon fat!
Follow our cabbage commandments below, and the unassuming green (or purple!) ball will be in your weekly rotation soon enough.
Buy it colorful: There are four major varieties: Napa, savoy, green, and red, all of which are economical and nutritious (yay fiber!). When shopping, go for the brightest or richest in color, and pick one that feels heavy for its size. The leaves should also feel like they’re packed tight!Clean it up: First, you’ll want to discard the tough outer leaves (similar to how you clean up brussels sprouts). Then rinse the inside leaves as best as you can to get rid of trapped grit.Get rid of that core: It can be super tough and a little too bitter or spicy to eat. It’s also hard to just cut out from the whole head. Instead, cut the cabbage into quarters, then carve out the thick triangular end piece of each with a chef’s knife.
From there you’re ready to blanch (to make Mongolian Meatball Cabbage Cups), boil, sauté (for Egg Roll Bowls), or roast. Have you tried these recipes? Let us know how it went in the comment section below!
