Fried Cabbage Recipe with Sausage (2024)

FAQs

How do you cook cabbage without making it soggy? ›

Giving sliced wedges of cabbage a quick roasting session in the oven will help them to caramelize and get nice and crispy. Instead of getting soggy and overcooked, the cabbage will have a nice crisp texture and a more complex flavor than raw cabbage. You can also infuse cabbage with tons of flavor by braising it.

Cooking cabbage can affect its nutritional value by reducing levels of certain nutrients, particularly vitamin C and some antioxidants. However, it can also make other nutrients, such as calcium and iron, more available for the body to absorb.

Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks. The sausage and cabbage can be frozen.

When plant cells are broken, the oils are separated from the sugar molecules by an enzyme and released as a very bitter compound. It's a clever defense mechanism for the cabbage plant to discourage hungry foragers.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

You can enjoy cabbage cooked or raw, but it's crucial you prepare it the right way to reap its health benefits. Avoid cooking cabbage, which can reduce its nutrients. Opt for quick-cooking methods like stir-frying or chopping it up and eating it raw in a salad or slaw.

Iron Skillet Fried Cabbage (3 oz) contains 5g total carbs, 3g net carbs, 3g fat, 1g protein, and 50 calories.

On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage (5, 17 ). Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Why do I lose weight when I eat cabbage? ›

This versatile veggie is your best ally in being a low-calorie and high-fiber food, containing only 18 calories and a whopping 2 grams of fiber per raw cup. Moreover, the high water content in cabbage adds volume to your meals without adding extra calories, promoting a feeling of fullness.

It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. Its juice also can help stomach ulcers heal.

Cook's Tips and Recipe Variations:

The sausage and cabbage will keep in an airtight container in the refrigerator for 3-4 days.

“Freezing it raw will preserve the texture slightly better than freezing it blanched, but it will still suffer from some breakdown of the cell structure, resulting in softness when thawed; you will never achieve the crispness of raw cabbage once it's frozen,” says Chen McCarthy.

Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.

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.

4. You overcook the cabbage. Overcooked cabbage is rather unappetizing as it becomes too soft and attains "that" annoying smell that dissuades many from cooking cabbage.

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.

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!