Boiling Cabbage

Cabbage is one of the most underrated vegetables; it can be supremely delicious if it is cooked carefully.

Either cook cabbage briefly, leaving it bright green and still slightly crunchy, or long and very gently so it becomes meltingly soft and almost sweet tasting. If you boil cabbage, it should be done in a minimum amount of water, really just enough to steam it – the thinner-leaved cabbages like green and savoy cabbages respond well to quick cooking, with the crisper, fresh-tasting results.