Introduction

Cabbage is a versatile vegetable that can be used in soups, stews, stir-fries and as a side dish. Cabbage is also rich in vitamins A and C, which make it an excellent source of nutrients.

When cooked with other ingredients such as onions, carrots and celery, cabbage becomes even more nutritious by providing more health benefits than any other vegetable. In addition to these health benefits, cabbage can also be prepared quickly because it doesn’t require much time to cook before it becomes tender enough to eat comfortably without chewing on hard chunks of vegetable matter.

In a large pot, place cut cabbage heads and cover with water.

• In a large pot, place cut cabbage heads and cover with water.
• Add salt and pepper to taste, then bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes or until tender (the longer you cook the cabbage in this step, the more it will lose its flavor).

Add salt and pepper to taste.

Add salt and pepper to taste. You can also add other seasonings, like garlic powder or crushed red pepper flakes, if you want your cabbage to have a little extra kick in the flavor department.

Bring to a boil and cook for 10 minutes or until tender.

Bring the cabbage to a boil in salted water. Cook it for 10 minutes or until tender. Taste the cabbage and see if it is tender enough to eat, then drain off any excess water (if there is any). If not, continue to cook for 5 minutes more and taste again until done.

You can make cabbage in minutes if you have the right tools.

There are many ways to cook cabbage. If you have a pressure cooker or slow cooker and want to make the process even easier, try using one of these in addition to boiling water on your stovetop or in a microwave. You can also steam it if you’d prefer not to boil anything at all!

If you’re looking for a quick way to get dinner on the table tonight–and don’t mind eating some slightly mushy vegetables–then try this method: Place cut pieces of cabbage into a large saucepan with just enough water (about 1/2 inch) so they float freely with no contact with each other. Cover tightly and bring just barely up toward boiling point; then remove from heat immediately and let stand 10 minutes before serving hot as an accompaniment for meat dishes such as pork chops or beef stewed over low heat in gravy made from pan drippings left after browning meat first then adding onion slices before simmering slowly until done.”

Conclusion

We hope you enjoyed this article and learned how to cook cabbage. If you have any questions or comments please leave them below.