There are lots of different varieties of cabbage but they all have one thing in common; they’re mostly water. You can use the water inside the cabbage to cook it rather than obliterating the flavour by drowning it in boiling water. I have a couple of tips for getting flavourful, tender cabbage no matter which variety you choose. I love cabbage with Sunday Dinner, pork chops and gammon steaks.
optional: butter and ground black pepper
- Most cabbage varieties have a thick stalk that takes longer to cook than the thinner leaves so removing them means the cabbage cooks at the same rate and you don’t end up with tough stalks/or soggy leaves.
- Once you’ve removed the stalk from each leaf, cut the leaves into similar length strips then put into a large pan that has a lid. Add 125ml of water for every half head of cabbage, sprinkle over 1/2 tsp of salt for every half head of cabbage then put the lid on and turn the heat up to medium high.
- Cook for 6-8 minutes until the cabbage is tender and the water has evaporated (stir halfway if you want to check the pan hasn’t run out of water). Add a knob of butter and grind over with black pepper if you want.