Preparing Cabbage



A really fresh cabbage, simply shredded and cooked in the smallest amount of water for the least possible time, must surely rate as one of the world’s tastiest vegetables. It needs little adornment save adding a small knob of butter and no complicated preparation. Although it is a green leafy vegetable, cabbage retains its crispness for longer than lettuce or cress. It is also a good source of vitamins B and C, but these deteriorate on long storage and leach out if soaked too long in water. There is no need to soak or cook cabbage with bicarbonate of soda as was the fashion a decade or two ago. Although this preserves colour it destroys vitamins and gives a strange taste.

  • Leafy cabbage Cut the head in half vertically, then cut out the woody core in a ‘V’ shape. Pull off the large outer leaves and cut out the thick stalks. Roll the leaves together and shred finely. Halve the remaining cabbage and place each piece flat side down on a chopping board. Slice downwards into fine shreds.

  • Round cabbage Cut the cabbage into quarters. Stand each quarter upnght and cut out the hard core. Lay on its side and shred, finely for salads and coleslaw, more thickly for cooking. If you need whole leaves for stuffing, peel these off the cabbage before quartering and cut out the stalks, then blanch and stuff: