How to Blanch Cabbage (2024)

FAQs

How to Blanch Cabbage? ›

Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well.

And blanching is easy: Simply bring a large pot of water to a boil, add the cabbage and briefly cook it—leaves and strips need just 90 seconds; wedges need about 3 minutes. Plunge the cabbage into an ice bath to stop the cooking process, then drain in a colander.

Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with the fork and turn it all around to blanch the outer leaves. As the cabbage softens (a minute or two), lift the head from the water.

Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

Blanch the cabbage leaves. Cook in boiling water until tender and slightly translucent, for about 3 minutes. Dab any excess moisture from the cabbage leaves. Remove the stems- this helps making the rolling process easier.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

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.

Blanching is a process to scald foods in hot water, and the process consists of three stages - preheating, blanching, and cooling.

Once the water is boiling, place the vegetables in the saucepan. After a few minutes, remove them with a slotted spoon and plunge them straight into the ice water. This immediately halts the cooking process. Take the vegetables out of the ice water almost immediately and leave them to drain in a sieve.

What are the steps for blanching? ›

Blanching is a two-step technique of plunging something into a big pot of boiling water for a very short amount of time – sometimes seconds, sometimes minutes – then quickly moving it to an ice water bath (a bowl filled with water and ice).

“Freezing raw cabbage helps retain its nutritional value, but it may affect its texture, making it more suitable for use in cooked dishes like soups and stir-fries,” says Best. For taste. If you want to maintain that flavor and texture, cooked cabbage may be the better way to go.

The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load.

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.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days.

Spread it out in a single layer. Place the baking sheet in the freezer, somewhere it can lie flat, for 1 to 2 hours until the cabbage is frozen solid. Transfer the frozen cabbage to freezer bags, remove as much air as possible, and seal. Store for up to 6 months in the freezer.

Place the sliced cabbage in a small microwave-safe casserole dish. Add 1/4-inch of water. Cover and microwave on high for 8 minutes. If your microwave doesn't have a turntable, rotate the dish 1/4 turn halfway through cooking.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.