Fried Cabbage With Bacon Recipe (2024)

FAQs

How do you keep cabbage crisp when cooking? ›

Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

It pairs well with just about any protein and could even be served alongside pasta, casserole (like Broccoli Quinoa Casserole), or anything else you enjoy! Cabbage Is Good for You. Cabbage is a powerhouse of vitamins (particularly vitamin C), minerals, and antioxidants.

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.

Insert a steamer basket inside a saucepan. Add enough water to the pan so the water level is just below the bottom of the basket. Bring water to a boil, then add cabbage wedges to the steamer basket. Cover and steam for 10 to 12 minutes, or until cabbage is crisp-tender.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Heat oil in a large pot over medium heat; add bacon and season with salt and pepper. Cook until bacon is crisp, 5 to 7 minutes. Add cabbage, onion, and sugar; cook and stir continuously until cabbage and onion are tender, about 5 to 10 minutes. Serve and enjoy!

Researchers have mapped the crystal structure of a key protein that makes the metabolites responsible for the bitter taste in Brassica vegetables like mustards, broccolis, and cabbages. Vegetables in the genus Brassica share a distinct and bitter taste.

Sugar: Plain ol' granulated sugar, the amount also to taste. It brings out the subtle, natural sweetness of Southern Fried Cabbage.

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

What does pouring salt into a cabbage do? ›

To ferment vegetables, such as cabbage, we take advantage of these two qualities – it's our golden ticket to fermentation! First, we add enough salt to make it difficult for competing microorganisms to survive. The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine.

– Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don't cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head.

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.

Don't Crowd the Pan.

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp).

Cut Cabbage: – Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage's natural moisture and reduce oxidation.

Not salting cabbage destined for slaw

Cabbage contains a high amount of water, and salting helps draw out some of this moisture from the cabbage leaves. This step can prevent your slaw from becoming too watery or soggy once you add the dressing. Excess moisture can dilute the flavors and make the slaw less appealing.

Believe it or not, if a head of cabbage is stored properly, it can last for up to two months in your refrigerator. If you're not quite ready to use your head of cabbage, don't rinse it, put it in a plastic bag, and store it in the crisper drawer of the fridge.