How to Boil Cabbage

Ingredients

• 1 head Green Cabbage (medium size, about 1.5 kg, outer leaves removed)
• 4 cups Water (or use vegetable broth for richer flavor)
• 2 teaspoons White Vinegar (helps neutralize cabbage odor)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground if possible)

Instructions

1. Trim and Rinse Cabbage

   Remove any outer wilted or discolored leaves, then rinse the whole head under cool running water to wash away dirt and pesticide residue.

   Time: PT3M

2. Cut Cabbage

   Place the cabbage on a cutting board and slice it into wedges or shreds with a sharp knife. Cut out the hard stem and inner core, which are tougher to eat.

   Time: PT5M

3. Prepare Cooking Liquid

   Pour 4 cups of water (or stock) into the large pot. Add 2 teaspoons of white vinegar for flavor and odor control.

   Time: PT2M

4. Bring to a Boil

   Place the pot over medium‑high heat and bring the liquid to a gentle boil (≈100°C).

   Time: PT5M

   Temperature: 100°C

5. Cook the Cabbage

   Add the prepared cabbage wedges or shreds to the boiling liquid. Reduce heat to a simmer and cook for 10–15 minutes if in wedges, or about 5 minutes if shredded, until the cabbage reaches your desired tenderness.

   Time: PT12M

   Temperature: 95°C

6. Drain and Season

   Remove the cabbage with a slotted spoon or pour it into a colander to drain all liquid. Return to the pot or a serving bowl, season with salt and pepper to taste, and toss gently.

   Time: PT2M

Nutrition Facts

Calories

25

Protein

1 g

Carbohydrates

6 g

Fat

0 g

Fiber

2 g