How to cook cabbage?

How to cook cabbage?

How To Cook Fat-Free Cabbage

Today we will discover how to cook a typical winter vegetable and very resistant to cold: Cabbage, belonging to the Brassicaceae family. Together with Cabbage, Cabbage (with a round or slender shape) is a fantastic food:

It is a source of fibre

This affects against constipation

It is rich in mineral salts ( potassium and iron )

Rich in vitamin C (therefore excellent to be tasted raw)

It is food considered anticancer

Let’s see how to prepare it in the stewed and fat-free version in cooking!

Materials Needed

Huge pan


Wooden spoons

Chopping board


Mandolin: optional

Salad spinner


Cut the Cabbage in half after removing the outer leaves.

With the help of a mandolin, thinly cut each half of the Cabbage to obtain a sort of julienne.

Wash the Cabbage with plenty of water, then drain it using the salad spinner.

Combine the slices of Cabbage in a colossal pan, season with salt and pepper, flavour with one or two cloves of garlic and add a spoonful of sugar (optional). Turn on the heat and add the dry white wine and white vinegar. Please turn on the flame, maintaining a lively heat until it reaches a boil. At this point, cover with the lid, lower the heat and cook very gently for an hour or more until the vegetables have a soft consistency.

When the Cabbage is soft, taste the flavour and add salt and pepper if necessary. Add two or three tablespoons of extra virgin olive oil and sauté the vegetables over high heat for a few minutes.

Serve or store the Cabbage in an airtight pan for 4-5 days.

Personal Cooker

and replace the Cabbage with Cabbage: you will feel what a delight! Cabbage prepared this way is fabulous: it has a strong flavour that marries full-bodied and flavorful dishes. If you like, you can enrich the Cabbage with other spices, such as juniper, bay leaf and cumin. You can follow the same procedure 

Nutritional values ​​and Health Comment on the recipe

Cabbage is a product that falls into the VII entire group of foods.

It has a low energy intake, mainly provided by carbohydrates, followed by proteins, and finally by lipids.

The carbohydrates tend to be simple, the fatty acids mainly unsaturated, and the proteins especially of low biological value. The fibres are well present, and cholesterol is absent.

Cabbage is a food that lends itself to any diet and has no contraindications in lactose and gluten intolerance.

It could be included in the Lacto-Ovo diet vegetarian and vegan.

The middle portion of Cabbage is around 150-300g (40-75kcal).

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