How to Cook Cabbage

Cabbage can do everything: boil, braise, sauté, roast, grill, and ferment.

Cabbage is one of nature’s ideal foods. It’s incredibly nutritious, cheap, long-lasting, easy to store, and high in beneficial phytochemicals. Cabbage isn’t as glamorous as its relative kale, which is popular in fashionable smoothies. It goes about its job quietly, the business of being an extremely versatile ingredient, changing flavor and texture in various cuisines. Yes, cabbage sizzles in stir-fries; simmers in soups, stews, and braises; gives a healthful crunch to salads; and works beautifully in casseroles, gratins, and meat pies.

The trick to preparing cabbage is to avoid overcooking it. When cooked properly, cabbage becomes sweet and aromatic. However, the sulfuric molecules that bring many of its health benefits can become a saboteur when overcooked, resulting in a strong, disagreeable odor.

How to Cook Cabbage on the Stove

Cabbage can be cooked in various ways on the stovetop, including braising, sautéing, and boiling. All of these cooking methods are quite basic — and all of them are perfectly suited to cabbage’s hearty nature.

How to Braise Cabbage

Sauté thin slices of cabbage for a few minutes, then season and add liquid (e.g., wine, water, vinegar, and broth).
Cook until the liquid has evaporated and the cabbage is soft about 5 minutes. If your cabbage isn’t tender enough, add a liquid splash and cook for a few minutes longer.

How to Sauté Cabbage

Heat the oil, butter, or bacon grease in a skillet over medium-high heat.

Cook until soft and crisp, about 5 minutes, with chopped or shredded cabbage and a couple of pinches of salt. Sauté with onions and garlic, if desired.

How to Boil Cabbage.

Fill a big pot halfway with salted water or broth. Bring the water to a boil.
Serve with cabbage wedges. Simmer for 8 to 10 minutes, covered.
Simmer for another 8 to 10 minutes after turning the cabbage.
Remove the water and reduce the heat to low. Cook until all of the leftover moisture has evaporated.
Toss with melted butter or oil to coat.

How to Cook Cabbage in the Slow Cooker

Here’s an excellent method for cooking cabbage in the slow cooker: Near the conclusion of the cooking time, add your cabbage. Allow the roast to simmer all day, then swoop in with 30 minutes to an hour remaining and add your chopped or shredded cabbage. The cabbage does not need to cook all day; adding it at the end prevents it from overcooking.

How to Cook Cabbage in the Oven

Oven roasting cabbage produces crispy, caramelized rims, and a soft, buttery interior. The secret is to cook the cabbage at a high temperature, 425 degrees F is ideal.

Preheat the oven to 425°F.
Cut the cabbage head into wedges (leave the core attached to keep things together) and brush each side with oil.
Season with salt and spices of choice, then roast for 30 minutes on a baking sheet, rotating the cabbage wedges halfway through.
Serve with a sprinkle of olive oil and lemon juice on top!

How to Cook Cabbage on the Grill

The grill is fantastic for cabbage. Grilled cabbage wedges will delight you with their caramelized leaves and crisped texture. In terms of convenience, nothing beats grilled cabbage.

Preheat the grill to medium-high.
Cut your cabbage into quarters, spray with vegetable oil, season with salt, and grill over a hot grill. You may alternatively grill it in foil or a metal pan to protect it from falling apart.
Grill for 30 minutes or until charred.

How to Cook Cabbage in the Instant Pot

On the quick cabbage! This popular countertop appliance does a fantastic job with cabbage.

Add the chopped cabbage, butter, stock, and seasonings to the pot.
Cook for 4 to 6 minutes under high pressure, depending on how crisp you want.
To relieve any lingering pressure, perform a rapid release.

More Ways to Cook Cabbage

Fermenting cabbage is an age-old method of preserving it that also happens to be good for you: kimchi and sauerkraut have been linked to better gut health and immunity. Naturally, cabbage does not have to be cooked; raw cabbage provides a healthful bite to coleslaw or salad.