Cabbage is a very popular vegetable in the diet of any family. It is part of many dishes, but it can also perform solo, being the only ingredient in a healthy and tasty side dish. Boiled cabbage is an ideal partner for hot meat and fish diet meals. There are several types of cabbage with special, inherent in each of them, unique properties, taste and vitamin and mineral composition. In boiled form, the following types of cabbage are usually consumed: white cabbage, Brussels sprouts, Savoy cabbage, broccoli, cauliflower and kohlrabi. In order to prepare the simplest and at the same time nutritious and delicate side dish of cabbage, you need to use the following recommendations, which will differ slightly depending on the type of cabbage you choose.
Instructions
Step 1
Peel white and savoy cabbage from unusable top leaves, wash and cut into 4-8 parts (depending on the size of the head), remove the stalk. Place the chopped cabbage in boiling salted water and cook for about 12-15 minutes until cooked through. To preserve the color of the cabbage, do not cover the dishes with a lid. Then put the cabbage in a colander, cool slightly and cut into cubes. When serving, add butter to the cabbage as a side dish.
Step 2
Rinse the cauliflower thoroughly, peel off the upper leaves, remove the stump and divide into inflorescences, thick trunks can be cut into slices. Boil cabbage in boiling water or steam for 4-5 minutes. The boiled cauliflower should remain slightly crispy.
Step 3
Rinse Brussels sprouts, remove yellow leaves if necessary and place the cabbage heads in boiling salted water for 5-10 minutes. Do not overcook! Throw the finished cabbage in a colander.
Step 4
Broccoli cabbage, pre-peeled and disassembled into small inflorescences, it is enough to boil lightly on steam or in salted water for 2-5 minutes. The larger the inflorescences, the longer the cooking time.
Step 5
Kohlrabi cabbage is boiled in the same way as potatoes. Wash and clean the kohlrabi from the top layer. Place the heads of cabbage in hot salted water and boil for 20-30 minutes. To determine the readiness of the vegetable, you can pierce the kohlrabi with a fork or knife. If the kohlrabi is already ready, then it will be quite easy to do this. Remove the finished kohlrabi from the water, cut into slices or strips and serve.
