The One Cabbage Recipe That Will Feed You All Week (2024)

FAQs

How do you prepare cabbage for a week? ›

Having pre-shredded cabbage on hand is a great way to meal prep for the week. It can also stay fresh for up to three days when stored in an air-tight container or sealed plastic bag, and placed in the refrigerator.

Shred the leaves from half a head of cabbage, removing any tough leaf stems. Heat 2 tbsp vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt then add 75ml vegetable stock. Cover and cook for 3 mins until just tender.

What Do You Serve With This? This braised cabbage dish tastes great with anything meaty! Some ideas include: Instant Pot Beef Stew, Instant Pot Magic Pork, Ollie's Cracklin' Chicken, and the Perfect Steak. I also love to eat leftover cabbage with a couple of crispy fried eggs for breakfast.

Cabbage does double detox duty. Its diuretic properties help rid your body of excess liquid, carrying toxins along with it. Like other cruciferous veggies, cabbage is also sulfur-rich, helping your liver break down toxins so they can be more easily expelled.

The Cabbage Soup diet promises dieters can lose up to 10 pounds in 7 days. The main reason for this is that it severely restricts calories. The low end of the range is for people who are sedentary while the high end of the range is for people who are active.

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.

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. However, this may rid the cabbage of its nutritional value.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

Red cabbage is a good source of fibre, including the insoluble variety which promotes regular bowel movements.

What happens if I eat red cabbage everyday? ›

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease. Brain protection.

All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Red cabbage can stand up to a whole host of flavours from soy sauce in an Asian salad to heady spices such as cinnamon, nutmeg, cloves and allspice. Onions, sweet apples and raisins also bring out the best in this earthy vegetable which goes beautifully with meats such as pork, duck, venison, partridge and sausages.

Refrain from washing before storing. Cabbage can store well in a hydrator drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn't totally necessary.

Letting finely shredded or chopped cabbage soak in water for one minute can help the veggie stay light, fresh, and crisp for longer, while also diluting some of its strong flavors and avoiding a stale taste.

Tips for storing cabbage

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.

But prepping the day ahead is fine, especially if you're going to cook them versus use them raw. Cabbage: Can be washed and chopped, sliced, or shredded 1 to 2 days in advance.