How to cook cabbage until softened in: a saucepan, a double boiler, a slow cooker. Delicious food recipes.

Before you cook cabbage, you need to choose it correctly. Using a product that is not appropriate for its age may result in severe softening or hardening of the product. For example, in cabbage soup or for preparing cabbage rolls, it is best to use a very young vegetable, while in borscht and salad a slightly older product will perform better. The minimum cooking time for cabbage is 5 minutes, the maximum is 30 minutes. How much to process it in a particular case depends on the purpose and age of the cabbage, and the option of boiling it.

How to choose the right cabbage for cooking?

Unfortunately, many housewives, when buying a product, forget about how many nitrates it can accumulate during the ripening period. And some beneficial substances after a certain time turn into toxins that negatively affect the body.

Therefore, when choosing a head of cabbage suitable for cooking, you should pay attention to the following points: The product must be local; any imported cabbage contains substances that improve its appearance and slow down spoilage. They definitely won’t bring any benefit to the body, and boiling the leaves in boiling water often only activates the chemical components in their composition.

• Particular attention should be paid to how much the head of cabbage weighs. It is not recommended to take cabbage weighing more than 3-4 kg.
• There should be no voids between the leaves, and they should not be pierced by very large veins. These are clear signs that the product was collected from the garden late.
• The presence of black dots on the surface of the leaves, even if only the top ones, is an obvious symptom of a vegetable disease. It cannot be consumed in any form, even after full heat treatment.

Finally, oddly enough, the product should not be too attractive. Cabbage, the top green leaves of which are literally shiny and lie one to one, is most likely the result of some additional processing. Who knows how this will affect the quality of the product.

Benefit

Cruciferous vegetable is one of the main dietary products, suitable for people who want to lose extra pounds of weight. It is most often used fresh and pickled, although eating boiled cabbage has its own positive properties:

• The product is especially rich in vitamin C (ascorbic acid), which performs many important functions in the body. First of all, it protects against heart disease and loss of vision, and also suppresses the proliferation of pathogenic microorganisms, such as Koch's bacillus, Staphylococcus aureus. It has an expectorant effect and relieves the symptoms of bronchitis.
• The cruciferous vegetable is also rich in many antioxidants that reduce chronic inflammation. Those who consume boiled cabbage in vegetable soups and borscht are less likely to suffer from respiratory diseases.
• Boiled cabbage is a healthy food, but it loses some of its nutrients and minerals when cooked. Prepared by thermal processing, it has a beneficial effect on the stomach .
• Ascorbic acid in the product protects the body from cell damage caused by free radicals in chronic diseases and cancer. The risk of developing lung cancer is reduced by 7% if you eat boiled cabbage daily. Purple vegetables contain 30% more antioxidants than green vegetables.
• Boiled vegetables are appreciated by people who have digestive problems. Boiled in a small amount of water, or even better steamed, the product retains nutritional fiber . Thanks to fiber, a feeling of fullness appears faster, a person eats a smaller portion, which contributes to weight loss.
• Insoluble fiber helps maintain a healthy digestive system by promoting regular bowel movements. Moreover, it is rich in soluble fiber, which increases the number of beneficial bacteria in the intestines. Cabbage, raw and cooked, enhances intestinal motility and also removes toxins and waste from the body.
• The cooked vegetable contains flavonoids , which are plant pigments. They give this delicious vegetable its vibrant purple color. Plant pigments can prolong human life. Scientists have found a link between foods rich in this pigment and a reduced risk of heart disease. People who eat purple vegetables have far fewer heart attacks. Increasing your consumption of purple vegetables has also been shown to reduce blood pressure and the risk of coronary heart disease.

How and how long should you cook cabbage?

White cabbage is cooked in different ways for different dishes:

• for salad or cabbage rolls, pour boiling water over the leaves;
• for cabbage soup or borscht, the cabbage is first washed, chopped, poured with boiling water and boiled (additional ingredients are added if necessary, but the cabbage must be cooked first);
• An alternative to pouring boiling water is to boil the cabbage for a few minutes.

Before cooking, cauliflower should be divided into inflorescences and washed thoroughly. It is recommended to pre-salt and boil the water and only then add the cabbage to the liquid. In addition, soaking the buds in salt water helps get rid of insects and contaminants.

The water temperature at the initial stage of cooking any type of cabbage is of particular importance. If you put cabbage in cold liquid, there is a risk of the vegetable becoming overcooked. In boiling water, the leaves or shredded mixture will retain their shape.

Step-by-step preparation of cabbage:

• you need to select a container for cooking and pour in the required amount of water;
• the liquid should boil (it is better to bring water to a boil over high heat);
• the cabbage must be prepared (washed, separated leaves, chopped);
• the cabbage is placed in a container and the heat is reduced to medium;
• You can check the cabbage's readiness by consistency or taste.

How long to cook cabbage:

When shredded, white cabbage is cooked for an average of 20-30 minutes. If you plan to use cabbage for cabbage rolls in the future, then boil its leaves for 10 minutes so that they remain dense. Some people prefer not to boil the leaves, but to pour boiling water over them in a deep bowl. In this case, the workpiece is also ready for use after 10 minutes. The cooking time of cabbage is affected by its age. Small heads of cabbage cook faster, large ones take longer . The smaller the head, the younger the cabbage.

In a double boiler, cabbage is cooked for 20 minutes. In a double boiler it reaches readiness in a similar amount of time. You need to cook cabbage in the “vegetables” mode, after adding salt and spices as desired. In a slow cooker, the vegetable is cooked in the “baking” mode. Cooking time will average 20-25 minutes. The fastest way to cook white cabbage is in a pressure cooker . In this case, it will be ready in just 15 minutes.

Cook cauliflower for no more than 15 minutes. During this time, the inflorescences reach readiness and retain their shape. Cauliflower can be cooked not only in a regular saucepan, but also using a pressure cooker, slow cooker or double boiler. In the first case, the cooking time will be a maximum of 7 minutes, in the other two – no more than 10 minutes.

Cooking time of the product depending on its purpose

To always get the optimal result, you need to remember how much, how and when to cook fresh cabbage:

• In borscht and cabbage soup, the component reaches readiness in 20 minutes. Therefore, contrary to popular belief, it should be laid out almost at the same time as other vegetables.
• Cabbage for salad is boiled for at least 15 minutes, but no more than 20 minutes.
• For cabbage rolls, it is better not to cook cabbage leaves of a very fresh product, but to pour boiling water over them for 10 minutes. If the component is already aged, then cooking will be required for 5-10 minutes.

• When sauerkraut is used in borscht or cabbage soup, it is boiled for no more than 10 minutes.
• The chopped product will be ready for use in 25-30 minutes.

Experienced housewives refused to boil cabbage in the microwave. This is a very convenient and quick way to prepare the product, but it has a significant disadvantage. It is very difficult to decide on the amount of salt; the microwave oven enhances the expression of the salty taste. And if you don’t add enough salt to the cabbage during the cooking process, then this component will literally grate on your teeth. It is practically useless to rinse a salted product in clean water.

How long to cook cauliflower

Housewives are increasingly paying attention to these round curly forks, consisting of many inflorescences. And it’s not in vain, because cauliflower is much healthier than the usual white cabbage. It is better absorbed by the body, so nutritionists recommend it for dietary nutrition. But does everyone know how to cook it correctly?

How to prepare cauliflower for cooking:

Cauliflower does not last as long as white cabbage. Therefore, it must be used soon after harvesting or purchasing it at the market, because it is not yet known how many days it was with the seller until it reached the counter. From long-term storage it darkens and becomes bitter. Especially if it is stored in the light.

• The stalk of the head of cabbage is cut off just below the beginning of the branching, and all the leaves are removed.
• Dark, rotten places are cut out with a knife. The darkened and wilted tops of the inflorescences are cleaned with a grater.
• Before use, immerse the forks in salt water: take two tablespoons of salt per liter of water. This is done in order to get rid of caterpillars and larvae, which often settle in numerous cabbage inflorescences.
• After this, the forks are washed well in cold water.
• If the cabbage is intended for a portioned dish, it is left in the form of a whole head. And for garnish, it is disassembled into inflorescences - casseroles.

Technology for cooking fresh cauliflower:

Before you start cooking the vegetable, it must be cleared of leaves, washed well and divided into inflorescences. To cook this type of cabbage, it is better to use a glass or enamel pan.

1. Place cauliflower inflorescences or a whole fork in a saucepan, pour in boiling water and lightly add salt. To maintain the white color, you can add milk to the water.
2. Place the container with the cabbage on high heat and reduce it after the water boils. It is advisable not to cover the pan with a lid, otherwise the color of the cabbage will change - it will turn yellow.
3. A whole head of cabbage should be boiled for about 20 minutes, and a head divided into inflorescences should be boiled for 10 minutes.
4. When the cooking time has expired, you need to use a fork or knife to test the doneness of the cauliflower. If the thick part of the inflorescences is easily pierced, then the cabbage has already reached readiness.
5. Using a slotted spoon or colander, remove the boiled vegetable to a dish.

And then cauliflower is used at your discretion - served as a side dish or in a salad, baked or fried.

Nuances to consider:

Like any product, cauliflower has its own secrets, taking into account which you can surprise your family with very tasty dishes.

• When buying this vegetable, you need to carefully inspect the entire head of cabbage. It should be dense, the inflorescences should have a whitish color without putrefactive dark spots, and the leaves should be green and fresh. Also, cauliflower should not have an unpleasant odor.
• The main wisdom that you should definitely remember is that cauliflower should not be overcooked, otherwise it will turn out to be a soft and nasty-tasting substance.
• The process of cooking cauliflower is accompanied by a not very pleasant smell. To eliminate this, just put a small cracker in the container where the cabbage is cooked.
• In order for the cauliflower to retain its white color during cooking, you need to add a little milk to the water (no more than 1-2 tablespoons).
• The taste of this vegetable will improve significantly if it is boiled in slightly sweetened water or if mineral water is used for cooking.
• To prevent the cabbage from turning a yellowish-grayish color during cooking, do not cover the pan with a lid.
• As soon as the cauliflower is cooked, it is advisable to immediately remove it from the broth using a slotted spoon. If you leave it in water, it will ruin the taste of the cabbage. But many housewives do not pour out the broth where it was cooked, but use it to prepare vegetable soups and sauces.
• Cauliflower should be consumed with caution by those people who have an exacerbation of stomach and intestinal diseases, as well as kidney problems.

Ingredients

cabbage 1 piece, about 1.2 kg

water
250 ml
salt
1 teaspoon
black pepper
1/2 teaspoon
sunflower oil
2 tablespoons
For those who love cabbage and want to enjoy a vegetarian meal every now and then, this is a guide to boiling cabbage. Below is a simple and comprehensive method to cook cabbage with due care.

Cooking process

cabbage

seems simple; Be that as it may, be sure to follow all the steps in this guide on how to boil cabbage to get the best results.

How to cook cauliflower in a saucepan

• Pour water into a pan, add salt at the rate of 10 g of salt per liter of water, wait for it to boil.
• Add the casseroles and bring to a boil again over high heat.
• Reduce heat and continue cooking at low simmer. This technique helps preserve the color of the cabbage.
• Boil the inflorescences for 10-12 minutes. This cabbage cooks quite quickly, so you can check its readiness by tasting it. If cabbage is cooked for further heat treatment, such as frying, then the cooking time is reduced to seven minutes.

How to cook cabbage in the microwave

Method 1

• The prepared head of cabbage is divided into inflorescences.
• Place in a suitable container. Pour some water. Salted.
• Cover with a lid and cook at full power for 5-7 minutes until soft. Leave for some time in a closed container.

Method 2

• A head of cabbage is placed in a pan.
• Pour some water.
• Cover with a lid and simmer at full power for about 18 minutes. Check readiness with a fork.
• Excess liquid is poured out.

Method 3

• The prepared cabbage is disassembled into pieces.
• Place in a bowl, pour 3 tbsp. l. milk for 0.5 kg of cabbage, salt and cover.
• Simmer at full power for about 3 minutes. Add spices and cook for another 10 minutes.

Calorie content of foods possible in the dish

• Green cabbage – 46 kcal/100g
• Fresh frozen green cabbage in packaging – 45 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Dill greens – 38 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – 0 kcal/100g

Calorie content of foods: Cabbage, Butter, Dill, Eggs, Salt

How long to cook broccoli

Broccoli is rightfully considered one of the leaders in its versatility. It is used to prepare vegetable puree for feeding infants and as a side dish that no adult will refuse!

First of all, you should carefully consider the choice of broccoli in the store, because the fresher the cabbage, the tastier the dish you can get. Then the cabbage is disassembled into individual inflorescences and washed thoroughly (this is also a prerequisite!). Now it is completely ready for cooking.

Fresh broccoli will take 5-7 minutes to cook.

Cabbage is placed in boiling water with a little salt added. By the way, there should be little water, it should just cover the cabbage.

If you decide to boil frozen broccoli, it will take 12-15 minutes (without pre-defrosting). By the way, you can cook broccoli in a steamer – 8-9 minutes and you’re done!

Experienced housewives say that the most delicious side dish comes from broccoli, cauliflower and Brussels sprouts. Moreover, to create this complex dish, all the cabbage is boiled in one pan, and then lightly fried in a frying pan with the addition of butter and sour cream. If desired, you can sprinkle with grated cheese. Have no doubt, such an unusual and tasty dish will delight your guests.

Boiled cabbage

This recipe can be used to prepare any cabbage: white, red, Brussels sprouts.
Boil water in a pressure cooker. Place chopped cabbage in boiling water. Close the pan and cook the cabbage for 5 minutes. Drain in a colander and rinse with cold water.

Then put under a press, then transfer to a hot oven for a few minutes. You can stew it with meat juice, adding a little garlic.

Cooking time - 10 minutes.

This text is an introductory fragment.

Continuation on liters

How long should you cook broccoli in a saucepan?

One of the most common ways to cook broccoli is to boil it in a saucepan, and the cooking sequence itself is the same for both fresh vegetables and frozen semi-finished products. Let's take a closer look at how to cook broccoli in a saucepan on the stove:

• If the broccoli is fresh, it must first be prepared for cooking. To do this, peel the leaves from the head of cabbage, thoroughly wash the broccoli under running water and cut the inflorescences on the cabbage into small pieces.
• Pour water into the pan so that after adding the broccoli, the water completely covers it and put the pan on high heat and bring to a boil.
• When the water in the pan has boiled, add salt (half a teaspoon per 1 liter of water) and add prepared fresh broccoli (or add frozen ones that do not need to be thawed first).
• When the water boils again, reduce the heat so that the water does not boil too much and cook the broccoli for 5-7 minutes if they are fresh, or 12-15 minutes if they were frozen.
• At the end of cooking, place the cooked broccoli on a plate (do not leave it in boiling water, as it may boil over). Delicious, juicy boiled broccoli is ready to eat.

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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Boiled cabbage with butter

rich in vitamins and minerals such as: vitamin C - 70.5%, vitamin E - 14.7%, vitamin K - 66.9%, potassium - 12.7%, cobalt - 31.7%, molybdenum - 15, 6%

• Vitamin C
  is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E
  has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K
  regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the healthiest foods in the “My Healthy Diet” app.

Calorie content and chemical composition of other products

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Boiled cabbage with butter

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