The Best Fried Cabbage Recipe (2024)

FAQs

Why do people add sugar to cabbage? ›

If you use regular bacon, turkey bacon, or beef bacon, you'll want to add a few tablespoons of oil or butter to the fat to make sure there's enough. Sugar: Plain ol' granulated sugar, the amount also to taste. It brings out the subtle, natural sweetness of Southern Fried Cabbage.

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.

Boil it. In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup.

It's good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits. You can sauté most cabbage varieties, but my favorite is white cabbage (or green). Olive oil: We'll sauté our cabbage in olive oil. Try butter, coconut oil or nut oils like walnut.

Cabbage, especially red cabbage, seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Cabbage is a low glycemic index food, meaning it does not cause a rapid increase in blood sugar levels. Additionally, cabbage contains compounds that have been shown to improve insulin sensitivity and reduce inflammation, both of which can help regulate blood sugar levels.

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.

To ferment vegetables, such as cabbage, we take advantage of these two qualities – it's our golden ticket to fermentation! First, we add enough salt to make it difficult for competing microorganisms to survive. The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine.

Boiled cabbage is notoriously smelly and steaming is often thought of as a less aromatic way to cook the vegetable. However, the pungent smell is actually the result of overcooking. Boil it just until tender, and you won't have a stinky kitchen.

The team found that the dietary irritant that activated this response most strongly was allyl isothiocyanate – a sulphur-containing compound found in… wasabi, horseradish, cabbage and broccoli. These foods are known to affect gut movements and cause abdominal grumblings when eaten in excess.

Why does my body hate cabbage? ›

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.

(2) Modern day aromatherapists also use extracts to relieve insomnia and stress. The rich red/purple colour of red cabbage is due to the presence of anthocyanin polyphenol pigments (3) and these polyphenols are thought to bestow red cabbage with its sleep-inducing qualities.

Raw: Eating raw cabbage in salads or coleslaw is a great way to preserve its nutrients, including vitamin C and fiber. Combine shredded cabbage with other vegetables, fruits, and a light vinaigrette dressing for a refreshing and crunchy dish.

Stir-frying helps maintain the texture and flavor in vegetables. Vegetables such as asparagus, bean sprouts, bell pepper, broccoli, cabbage, carrots, mushrooms, snow peas and spring onions are kidney-friendly, low-potassium choices. Add sweetness with mandarin oranges, pineapple or grapes.

These plants can take cool weather and some say they are sweeter after a frost has dusted their leaves. This is because as the temperatures drop, the cold causes the plants to break down the energy and convert it into sugar, leading to a sweeter, tastier flavor.

Improved immune system.

The vitamin C found in cabbage is good for your whole body. Not only is it an antioxidant that fights free radicals, but it also helps to fight heart disease, cancer, and even the common cold. Vitamin C also helps your body to absorb the iron it needs.

Try using a cream sauce, milk, fatty cheese, olive oil, or similar fatty ingredients to help cover bitter tastes. This is a great trick to get kids to eat more bitter vegetables like broccoli, brussels sprouts, or cabbage. Add some cheese or cheese sauce to their veggies and they won't notice the bitterness.