Easy Cabbage with Bacon Recipe (2024)

FAQs

How do you cook cabbage without making it soggy? ›

That's because they only knew them to be boiled and mushy. Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

Bacon and cabbage (Irish: bagún agus cabáiste) is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added.

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.

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.

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.

The few drops of vinegar eliminates the odor of cooked cabbage.

Yes, cabbage sizzles in stir-fries; simmers in soups, stews, and braises; adds healthy crunch to salads; and does wonders for casseroles, gratins, and meat pies — cabbage does it all, and for a bargain price. The key to cooking cabbage: Don't overcook it. Cabbage is sweet and aromatic when cooked correctly.

Cooking. BOILING: Wash and cut cabbage into quarters or large wedges. Add about 1/2 inch of water into a large saucepan and bring to a boil.

Place in fresh cold water. Bring to the boil, reduce heat and cover. Simmer gently for 45 minutes per kg (20 minutes per lb) plus 20 minutes extra at the end of cooking time. Remove cooked joint from water and allow to stand for 5 minutes before serving.

What are the health benefits of cabbage and bacon? ›

What are the health benefits of Simply cook savoy cabbage and bacon? This simple side is packed with vitamin K for your blood, bones, arteries and cells. Try adding some finely chopped onions and a little garlic powder for a sweeter flavour.

Refrigerate any leftovers within 2 hours in a shallow, airtight container. It will keep well for up to 3 or 4 days. Steamed cabbage without the bacon can be frozen for up to 10 months in a freezer container or bag. Wrap it in foil or freezer wrap for an extra layer of protection.

Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven. Cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon fine salt. Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes.

Bring water to a gentle boil over medium-high heat.

The water should be about 3/4 of an inch (1.9 cm) deep or enough to place your cabbage in without overflowing.

4. You overcook the cabbage. Overcooked cabbage is rather unappetizing as it becomes too soft and attains "that" annoying smell that dissuades many from cooking cabbage.

If you're not quite ready to use your head of cabbage, don't rinse it, put it in a plastic bag, and store it in the crisper drawer of the fridge. You will be shocked at how long it will remain vibrant and crisp.

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.