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Cabbage 3 Ways

March 10, 2017

 

So you've got your corned beef, carrots, potatoes and cabbage. You're all set for your St. Patrick's Day feast. There's only one problem. You're not really sure what to do with that cabbage! We've got you covered! Here are some simple and quick methods of preparation. 

 

You can eat cabbage raw or cooked. Remove any wilted or discolored leaves.

 

To shred it, cut the cabbage in half from bottom to top, then cut each half in half again to make quarters. Cut the core off each quarter (leaving a little attached so the wedge stays together). Discard core. Place cut side down on cutting board and use a large knife to cut into shreds according to desired thickness. 

 

Steamed Cabbage

1. Slice cabbage into wedges. 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.

2. Bring water to a boil. Add cabbage wedges to steamer basket.

3. Cover and steam for 10 to 12 minutes or until cabbage is crisp-tender.

 

Boiled Cabbage

1. In a saucepan, bring a small amount of water to a boil. Add cabbage.

2. Cook uncovered for 2 minutes.

3. Cover the pan and continue to cook until crisp-tender (8 minutes for wedges or 5 minutes for chopped). 

 

 

Sauteed Cabbage

1. Chop cabbage. In a large skillet heat 2 to 3 tablespoons cooking oil over medium-high

 heat. Add the 6 cups chopped cabbage.

2. Reduce heat to medium. Cook and stir cabbage for 6 minutes or until cabbage is 

crisp-tender.

 

You can simply top cooked cabbage with some vinegar, salt and pepper. 

 

 

 

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