How to Boil Cabbage: Crispy and Sweet
Tips for Boiling Cabbage to Preserve Crispness and Natural Sweetness
It’s amazing how often the natural flavors from simple ingredients can be so satisfying, even without added sugars. The sweetness that comes naturally from vegetables and fruits feels like a delightful, healthy sweetness. Lately, I’ve been thoroughly enjoying the pleasure of experiencing these natural, unadulterated flavors. Today, I’ll share a recipe for boiling cabbage that you can prepare once and enjoy generously for several days. We’ll bring out the cabbage’s inherent sweetness while keeping its crispness, creating a deliciously sweet dish. Cabbage is known for its benefits, particularly for stomach health, and is also said to help prevent cancer, improve circulation, detoxify the body, and relieve constipation. Plus, with only 20kcal per 100g, it’s a fantastic ingredient to include in your diet plans.
Ingredients- 1 head of cabbage
- 1/2 Tbsp salt
- 1 cup ice
Cooking Instructions
Step 1
This recipe is even better when viewed with accompanying photos.
Step 2
First, let’s prepare the cabbage. It’s a good idea to remove the outer two to three leaves, as they often contain debris or can be wilted. Next, cut the cabbage in half. Using a knife, make cuts on both sides of the tough core at the bottom and remove it. This core part is fibrous and difficult to eat even after cooking, so removing it is recommended.
Step 3
After removing the core, cut the cabbage halves in half again, resulting in a total of four wedges. This allows seasonings to penetrate better and ensures more even cooking.
Step 4
Rinse the cabbage wedges thoroughly under running water, paying attention to the spaces between the leaves. This step also allows you to check for and remove any insect-damaged spots.
Step 5
Fill a large pot with about 1.5 liters of water. Once the water begins to boil, add half a tablespoon of salt. Adding salt enhances the natural sweetness of the cabbage.
Step 6
As the water comes to a rolling boil, carefully place the prepared cabbage wedges into the pot. Gently press them down to ensure they are submerged in the water, then cover the pot with a lid.
Step 7
The ideal boiling time from this point is about 6 to 7 minutes. This duration ensures the cabbage remains crisp without becoming overly soft or tough. You’ll know it’s perfectly cooked when the cut surfaces appear translucent.
Step 8
Once boiled, immediately transfer the cabbage to a bowl of cold water with a cup of ice. Rinse it several times to cool it down quickly. This process helps to maintain its crispness and keeps it looking fresh. After it has completely cooled, place the cabbage in an airtight container and refrigerate. It can be stored and enjoyed for 4 to 5 days. Serving it with a ssamjang (spicy dipping paste) mixed with a little sesame oil, or with a flavorful gangdoenjang (fermented soybean paste stew), makes for an even more delicious meal.
Step 9
Isn’t this method of boiling cabbage, which retains its crispness and brings out its natural sweetness, surprisingly easy? I paired it with homemade gangdoenjang, and it was wonderfully sweet and delicious, even without any meat. I highly recommend this dish as a delightful side option when you want something flavorful.
Step 10
Today, I shared a recipe for boiling cabbage that’s perfect as a special side dish. Though the process is simple, the natural sweetness of the cabbage is truly delightful. Why not make your meals more abundant with this healthy and tasty cabbage? Enjoy your delicious meal today! 🙂
