Preparation:
When shopping, look for firm heads that are heavy in relation to size. To Prepare:
Remove outside leaves. Wash cabbage; cut into 4 wedges. Trim core to within 1/4 inch of leaves, or shred cabbage and discard core.To Boil: Wedges: Heat 1 inch water (salted, if desired) to boiling. Add cabbage (and 2 tablespoons vinegar or lemon juice for red cabbage). Cover and heat to boiling; reduce heat. Boil 10 to 17 minutes, turning wedges once, until crisp-tender; drain. Shredded: Heat 1/2 inch water (salted, if desired) to boiling. Add cabbage (and 2 tablespoons vinegar or lemon juice for red cabbage). Cover and heat to boiling; reduce heat. Boil 5 to 8 minutes or until crisp-tender; drain.To Steam: Wedges: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cabbage in basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 24 minutes or until crisp-tender. Shredded: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cabbage in basket.
Cover tightly and heat to boiling; reduce heat. Steam 5 to 7 minutes or until crisp-tender.To Microwave: Wedges: Place cabbage wedges, core ends at outside edge, and 1/2 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 10 to 14 minutes, rotating casserole after 5 minutes, until crisp-tender. Let stand covered 5 minutes; drain. Shredded:
Place shredded cabbage and 1/4 cup water in 2-quart microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes, stirring after 4 minutes, until crisp-tender. Let stand covered 5 minutes; drain. |
