How long does it take to cook cabbage on top of the stove?

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10 . You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

How long to boil shredded cabbage?

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

How to cook cabbage Jamie Oliver?

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender . Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

What happens if you overcook cabbage?

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.

Why do you put vinegar in cabbage when boiling it?

From what I understand, when cabbage is cooked, the acid that the cabbage has evaporates, causing it to turn blue. To keep it red when cooking, try adding vinegar or lemon juice to retain the acid levels .

Why do you soak shredded cabbage in water?

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Why do you put baking soda in cabbage?

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 . However, this may rid the cabbage of its nutritional value.

How to cook cabbage to reduce flatulence?

A few whole cloves added to the boiling water forcabbage impart a delicately complementary flavor and aroma and may help to prevent gas during digestion. Other sweet spices that may be carminative include allspice, cinnamon and ginger.

How do you cook cabbage so it's not bitter?

Blanching: Blanching bitter greens involves briefly boiling them in salted water and then quickly cooling them in ice water . This process can help reduce the bitterness and soften the texture. After blanching, you can incorporate the greens into your dish as desired.

How long does boil cabbage last?

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days . If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

Does cabbage absorb water when cooking?

The cabbage will gradually absorb the water and decrease in volume. 3. Let the cabbage cook at a simmer or gentle boil.

Do you have to wash cabbage before boiling?

Before you cook that cabbage, studies suggest you wash it before beginning to cook it .

How do you soften cabbage without boiling it?

Instead of dealing with boiling a head of cabbage that leaves a 24-hour permeating sulfur smell, just microwave the leaves to wilt them enough so they can be rolled . No boiling, no clean up and no sulfur smell. Now you're on a roll.

Sautéed Shredded Cabbage and Squash Recipe (2024)

By Martha Rose Shulman

Sautéed Shredded Cabbage and Squash Recipe (1)

Total Time: 1 hour 30 minutes
Rating: 4(153)
Notes: Read community notes

You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.

Featured in: Recipes for Health: A Grain, a Vegetable, a Skillet: Meals for Winter Nights

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Ingredients

Yield:The sautéed vegetables alone serve 4; the gratin serves 6.

For the Shredded Vegetable Sauté

2tablespoons extra virgin olive oil
1pound winter squash, peeled and shredded
½cup chopped onion
¾pound green cabbage, shredded
2garlic cloves, minced
2teaspoons finely chopped fresh sage
2teaspoons chopped fresh thyme leaves

For the Gratin

3eggs
½cup low-fat milk
Salt and freshly ground pepper
1cup cooked barley, rice (preferably brown) or quinoa
2ounces Gruyère, grated (½ cup)
1ounce Parmesan, grated (¼ cup)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

305 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 15 grams protein; 559 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
If serving the vegetables with grains, begin cooking the grains of your choice first.
Step
2
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
Step
3
If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about ½ teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
Step
4
Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

Ratings

out of 5

153

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Private Notes

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Cooking Notes

LIsa G6 years ago

I had half a butternut squash and an old cabbage so I thought what the hey, let's try this. It was DELICIOUS. I added a bit more oil in the sauteeing of the vegetables, and then deglazed the pan with white wine to give the cabbage a snappy flavor. We had it au gratin with a big salad as a Friday night movie dinner.

Kathryn2 years ago

I just made the sauté with a beautiful but aging purple savoy cabbage and some leftover baked spaghetti squash. And some farro. I used herbes de Provence and some fresh cilantro (it was too dark & cold to go out to try to pick sage and thyme…)Didn’t have time to make the gratin, so I just added 2 sunny side up eggs on top of the cabbage mix.Absolutely delicious.

Marion3 years ago

This was amazing! I did decide that I wanted to use this for a main dish. I added 1/2# hot Italian sausage and 1 tsp whole grain mustard. I browned the sausage first and then added the vegetables. Hubby loved it and will make again!

Homestyle2 years ago

We really liked this. I happened to have a cooked mixed grain left over (looks like birdseed when raw, but yummy and nutty cooked) and a partial block of havarti cheese so I went for the gratin. If it is bland to you, adjust the seasonings to your taste before putting it in the oven. I started late so baked this in 3 smaller dishes shorten the time and will freeze the others for future meals. Tonight I served it as a side for 3 adults with Italian sausage and green beans. Yum!

George Nixon2 years ago

Fun and easy to make. This time I finished with some lime juice before serving and it added a missing something. In the future I may try some Dijon mustard or perhaps some ginger. I’m grateful to have something new to do with my backlog of fall vegetables.

Julie2 months ago

As others... I had a cabbage to use! And this was an outstanding way to use it. Great combo flavors; the sweetness of the squash and the tart of the cabbage. I added a splash of dry white wine and went well with the gruyere. The gratin made it a full meal and very satisfying with a salad!

Amy3 months ago

This was soo good. I didn’t have butternut squash but otherwise followed the top part of the recipe to the tee. I served it grain bowl style with farro, roasted sweet potato, fresh parsley, and a maple Dijon yogurt (Greek yogurt, maple syrup, Dijon mustard, garlic powder, salt, pepper). The flavors were amazing!!

Eileen1 year ago

I had a partial butternut squash and cabbage to use up, so decided to try this out. Was a bit skeptical of the barley addition, but it actually added a nice textural element. The flavors were great with the winter vegetables, herbs, and Gruyere - a very comforting dish I'll make again!

George Nixon2 years ago

Kathryn2 years ago

Don’t know if the note I just wrote went through. I’ll try again.Used a purple savoy cabbage that was starting to wilt, some leftover baked spaghetti squash, and Faro along with the onions and garlic for the stir fry. I didn’t have time to make it gratin, so I just put two sunny side up eggs on top of the vegetables. It was absolutely delicious!

Homestyle2 years ago

yum!2 years ago

This is a delicious gratin. I added a few golden raisins and it was fun to occasionally get a sweet bite. Very hearty.

DAN2 years ago

First bite and I thought the gratin tasted like stuffing from a roast chicken. My vegetarian husband grinned. I used double the sage and thyme and added some greens while the tricolored couscous simmered. Used Parmesan and Cotija cheese. Will definitely make again.

Linda Morningstar3 years ago

The texture was terrific. The flavor was surprisingly bland. The preparation was labor-intensive. Not worth the effort.

Susan3 years ago

We loved this as a gratin. We used butternut squash, which tasted sweet in contrast to the cabbage. We also used dollops of goat cheese instead of gruyere, which was wonderful. Will definitely make this again.

JohnA3 years ago

We were underwhelmed with this dish, which we made as a gratin, using barley, as written, except I used dried herbs (and adjusted for that). It is possible the veggies got a little overcooked, but it was much more like mush than it appears in the photo and not particularly flavorful. I doubt we'll bother with it again.

Maryalice3 years ago

I used patty pan squash in this dish and added a red bell pepper for color as well. Subbed 1 T herbs de Provence and 1 T chopped fresh rosemary for thyme and sage. 1 cup of cooked brown rice was enough to bind together the gratin. I also used 4 eggs rather than 3 and topped the gratin with extra Parm before putting in the oven. This will definitely be a regular part of my meal rotation. This dish will take many different substitutes as written. Great fall dish, super healthy tasty!!

susie3 years ago

skipped the gratin and served as a side with a roasted tomato farro dish and salad. the grated, light-tasting recipe was a very nice change of pace for cabbage and winter squash.

Marion3 years ago

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