What 3 Chefs Revealed as the Ultimate Way to Cook Cabbage—and Their Answer Was Shockingly Uniform

Turn ordinary cabbage into a standout side (or main!) course using this chef-recommended technique.

Reviewed by Registered Dietitian Annie Nguyen, M.A.

Cabbage might be the most underappreciated vegetable In our refrigerator bins, much like the subtle buzz of machinery working away in the distance, this robust member of the brassica family appears throughout international cooking scenes. It brings crispness to fish tacos, richness to stir-fries, and warmth to traditional stews. However, when preparing cabbage at home, it often turns out as dependable yet bland—a touch predictable perhaps even slightly dull. How do we infuse magical flavors to elevate this modest component into mouthwatering meals?

To delve into everything that cabbage can provide, I contacted three food experts who genuinely value this vegetable. One point they unanimously concurred on was that cabbage, when cooked in various methods, proved to be anything but boring But when pressed to select a premier cooking method, the choice narrowed down to the straightforward sauté. This approach yields an ideal balance between tenderness and crispness, complemented by subtle charring. Using merely a skillet and some time, this common ingredient has the potential to step out from its background role and reveal its true capabilities.

A Case for Cabbage

"Each time you pose a cooking query to me, it sparks a cascade of thoughts worthy of an entire essay!" she exclaims with enthusiasm. Heidi Fink , previously served as the executive chef at the acclaimed ReBar Modern Food restaurant in Victoria, British Columbia. He is also an award-winning cooking instructor and television host. This passionate admirer of cabbage included numerous methods she enjoys using to cook this humble veggie—ranging from speedy weekday soups and stir-frys to slowly braised winter comfort dishes, refreshing summer salads, and fermentation creations like sauerkraut In addition to its adaptability, cabbage is both nourishing and economical, providing great value for money. A single cup of shredded cabbage delivers 44% of the daily recommended intake of vitamin C and an impressive 76% of vitamin K. Furthermore, it is low in calories and entirely free from fats, potentially offering protective benefits against various conditions. various long-term health issues , ranging from cancer to heart disease.

Related: 3 Kinds of Cabbage You Should Sample, As Recommended by a Nutritionist

The Top Method for Preparing Cabbage, Say Chef Experts

When talking about technique, the chefs were unanimous that proper Sautéing played a crucial role in excellent cabbage preparation, with precision being essential. To sauté involves rapidly cooking ingredients using oil or fat at elevated temperatures. This method originates from the French verb “sauter,” translating to "jump," as foods are frequently flipped or mixed within the pan for uniform cooking. Yet, becoming proficient in this approach hinges on three main aspects: selecting an appropriate pan size, regulating the temperature correctly, and applying seasonings effectively, based on insights provided by our culinary experts.

Use a Large Pan

“As recommended by Fink, opt for your largest pan to increase the surface area.” This enhances contact with the heat source and promotes evaporation. In contrast, a smaller pan limits evaporation,” she notes, adding that this method effectively steam-cooks the cabbage instead of sautéing it. “Keeping this in mind is crucial,” cut the cabbage "Cut them into uniform sizes," she says, ensuring that all pieces will be done cooking simultaneously.

Related: 13 Cabbage Wedge Recipes That We Keep Coming Back To Make

Control the Heat

Fink recommends beginning with high heat and using "sufficient fat to coat the entire pan." He suggests that for exceptionally tender cabbage, you may reduce the heat following the initial sauté and either fully or partly cover the pan to gently simmer it. This braising process merges both dry and wet heating methods and frequently follows a sauté step. The procedure includes initially frying or searing the ingredients over high heat until they have an appealingly browned exterior before allowing them to cook slowly under a lid with just enough liquid added at reduced temperatures.

Carla Contreras A food stylist from New Jersey who also hosts a podcast and has over two decades of cooking expertise, including stints at Daniel Boulud’s DBGB and the Marriott Boston, likes to begin by placing olive oil in a cool pan and gradually increasing the temperature. To this, she includes "a tiny sprinkle of sea salt and several grinds of freshly cracked black pepper." Next, she raises the heat to medium-high and cooks until the cabbage wilts but still offers some resistance when bitten. If you prefer a softer consistency, she recommends incorporating a bit of water or your preferred type of vinegar into the mix and allowing everything to simmer for an additional few minutes.

Proper temperature management is crucial, and altering how you use it can produce varied outcomes. Rachael Narins , a Los Angeles-based chef who has authored three cookbooks and co-founded Chicks with Knives, emphasizes heating an empty cast-iron skillet until it’s extremely hot. Then she tosses in chopped or sliced cabbage along with some salt but omits the use of fat. . She likes the mild char it achieves and values how it "keeps some crunch and a hint of smokiness while enhancing the sweetness."

Season Well

Contreras states that failing to season with salt and pepper can result in a meal that feels distinctly unimpressive. She emphasizes that proper seasoning, according to her, offers an easy fix for most dishes and explains why restaurant cuisine often seems more delicious.

Related: Chefs and Influencers Adore Diamond Crystal Kosher Salt—What Makes It Distinct from Morton Kosher Salt? A Chef Weighs In

What Kind of Cabbage Works Best for Sautéing?

Fortunately, this technique proves effective for every type of cabbage, as Contreras mentions, encompassing white, red, and Napa varieties. Fink adds some additional detail: "Red cabbage tends to be quite robust compared to green cabbage; Savoy cabbage is softer. In contrast, Napa cabbage is far more fragile than the rest...and when it comes to green cabbage," she continues, such A multifaceted veggie!" exclaims Narins, who adores cabbage to the extent that she christened her kitty Petit Chou ("little cabbage" in French). She believes the finest option would be either a napa or Savoy cabbage, noting they are softer compared to their more prevalent green and red counterparts. "The napa cabbage can really adapt," says Fink. "Its subtle taste makes it perfect for soups yet offers incredible complexity when caramelized."

Initially, opt for a sauté (or sear) when preparing red cabbage, as recommended by Fink; this method is typical for the German-style braised sweet-and-sour dish. She explains, "This technique enhances the vibrant hue, intensifies the flavors, and through extended cooking, significantly softens the texture of the red cabbage. This makes it an excellent choice during colder months." Similarly, achieving some caramelization on green cabbage—whether through sautéing or another approach—highlights its nuttier taste profile. However, concerning preparation techniques, Fink insists that slicing or chopping should be used instead of shredding since the latter releases excessive moisture from the vegetable.

What Are Some Frequent Errors People Make While Preparing Cabbage?

Fortunately, the most frequent errors when preparing cabbage can usually be quickly resolved. According to Fink, these issues often involve failing to chop the veggies uniformly (particularly making sure not to cut the cabbage pieces too large), using pots that aren’t spacious enough, and improperly managing the temperature during cooking. Narins emphasizes removing or finely slicing the tough center part of the cabbage. Our group of culinary experts further stressed continually tasting your dish throughout preparation. "The simplest method to find out whether you enjoy it," notes Contreras, "is simply take a bite with a fork." She explains this allows each person to determine their ideal consistency themselves.

Cabbage Recipe Ideas

After perfecting your sauté technique, venture into exploring different flavor profiles without hesitation. As Fink excitedly notes, "Cabbage pairs well with virtually anything!" Her preferred blend includes Savoy cabbage cooked in butter alongside leeks and freshly picked thyme. Another recommendation from her is pairing napa cabbage with ginger, garlic, and just a touch of oyster sauce. For an innovative approach, Contreras advises building grain bowls where you can place your choice of grains over sautéed cabbage, then add various seasoned veggies and proteins according to preference. Narins prefers keeping it straightforward: gently sautéed cabbage bathed in melted butter complemented by whole caraway seeds or finely minced fresh dill. Don’t overlook those final enhancements though—Contreras insists that drizzling some apple cider vinegar post-cooking along with sprinkling pumpkin seeds or sunflower seeds brings out exceptional texture and taste.

Related: 21 Cabbage Dishes You'll Wish to Prepare Always

The Bottom Line

Even though sautéing emerged as the clear winner among everyone, Fink remains convinced that there isn’t just one ideal method for preparing cabbage. According to her, "The approach varies depending on the kind of cabbage and what season it is." During summertime, she consumes copious amounts of it. coleslaw And gently steamed cabbage; during winter, her intake of it significantly increases. braised cabbage preparations or use it in stir-fries or soups Whether you're working with savoy, napa, red, or green cabbage, a basic sauté can elevate this unassuming veggie into an impressive dish. Keep these essential points in mind: opt for a big skillet, manage the temperature well, and always add seasoning. A bit of expertise can turn cabbage from bland "background noise" into the main attraction at your dining table.

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