Smothered Cabbage Recipe - Craving Tasty (2024)

FAQs

What is the nutritional value of smothered cabbage? ›

Nutrition Facts

1 cup: 65 calories, 4g fat (0 saturated fat), 5mg cholesterol, 320mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

It's Packed With Nutrients

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Though not the most glamorous of vegetables, cabbage is super low in calories (less than 18 per serving—1 cup, shredded) and carbohydrates (2.31 net grams per serving). According to Chapmon, it's also a solid source of vitamin C, providing more than a third of your daily needs.

Along with other cruciferous veggies such as broccoli, cauliflower, and Brussels sprouts, cabbage is fine to snack on with your dog. Just be sure to start slow and limit their intake, since the high fiber and water content can cause an upset stomach if your pup has too much.

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

You don't salt your cabbage appropriately

The second most popular people dislike cooking cabbage is how bland it may taste thanks to the excess moisture it releases during cooking. So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Why is my cabbage bitter after cooking? ›

Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh.

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. Savoy can be used in any recipe that calls for green cabbage.

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.

The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Cabbage is a cruciferous vegetable. A chemical in cabbage may protect against the negative effects of radiation. The sulforaphane found in cabbage may help protect against cancer. Half a cup of cooked cabbage contains 81.5 micrograms of vitamin K.

Boiling and cooking vegetables in high temperatures or in water can also decrease their nutrient level. Water soluble vitamins like vitamin C and B vitamins are often lost during these cooking methods. Minerals like potassium, phosphorus, calcium, magnesium, iron and zinc may be reduced by up to 60-70%.

On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage (5, 17 ). Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

Serves 6 Per Serving Calories: 155 Fat: 11g Protein: 7.5g Carbs: 5g Fiber: 2.5g Ingredients 1 head cabbage, chopped and rinsed1 lb smoked sausage, sliced1/2 cup onion, chopped5 TBS butter1/2 tsp salt1/2 tsp pepper1/2 tsp Cajun seasoning1/2 cup water Preparation In a large pot over medium heat, add onion, butter and ...