Health & Wellbeing

How To: Boiled Cabbage

How To: Boiled Cabbage

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When it comes to the art of cooking cabbage, this tutorial gives you the low down on how to create the perfect cabbage recipe. If you want to be a whizz in the kitchen or cook up a storm then this lesson will show you how to master the art of the perfectly cooked cabbage Enlarge When it comes to the art of cooking cabbage, this tutorial gives you the low down on how to create the perfect cabbage recipe. If you want to be a whizz in the kitchen or cook up a storm then this lesson will show you how to master the art of the perfectly cooked cabbage

PAUL ELLIS: My name is Paul Ellis and I run the Thyme and Thyme Again cookery school in West Sussex and I'm going to share some culinary tips with you.


I'm going to show you how to boil cabbage. I've got a pan of water on, ferociously boiling now and I've just literally added some salt to it, and what that does is oxidises the water and raises the temperature.



So, nice cabbage, cut in half.

Cut in half again.

Into fours.

Take that stalk out, very important.

Just cut them into nice thin strips. Call it Julienne, Chiffonade, nice and thin.

You can cut it thicker, but for neatness and for presentation its nice to have it nice and thin.

So, like I say, I've got my pan of hot, boiling water on the go. Straight in.



that's going to probably take about ten, five or ten minutes.

So what I'm going to do I'm going to take it out, in a pan, with some butter or olive oil and salt and pepper and just finish it off, give it more flavour.

So coming back to our cabbage, its smelling really nice, I'm just going to drain that off.

So its been on for a ferocious boil now for about ten to fifteen minutes. Just strain that off.

Still nice in colour.

Nice hot pan. I'm going to add a bit of olive oil to my pan because I'm just going to give it a bit more flavour, a bit more of a shine to it. So we have got a nice sort of colourful green cabbage there, nicely drained, take it all off there.



I'm not going to add any salt because there's plenty of salt in the water there. Get that in there.

Now if I wanted to stop the cooking process, what I would do, I would run it under cold water and I would refresh it, and that would completely stop it from cooking any further.



For this now, if I'm in a restaurant, I've got a nice fresh cabbage in a pan, I've added salt, and a nice bit of pepper, olive oil is in there, I can add a bit of butter as well right at the end.

Nice little serving suggestion, nice bit of chicken, nice bit of Canala Lamb, very nice with any meat dish. Great with a Sunday roast.

And that's how I cook my cabbage.
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