Un-Stuffed Cabbage Recipe (2024)

FAQs

Why is my cabbage tough on my cabbage rolls? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days.

Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

So at first, eating the outer leaves didn't sound too appetizing. But that's the thing about growing your own food; you put so much effort into your plants so it just kills you to let anything go to waste. So I decided to make cabbage rolls with the outer leaves. My goodness they were fabulous.

Since outer layers are prone to have insects, discard 4 outer layers when layers cover half the cabbage, and 2 layers, when the layers encompass the entire cabbage.

Even though the inside of cabbage is usually clean since the outer leaves protect it, you still may want to clean it. Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days. It's best used in cooked dishes.

The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours.

Why are my stuffed cabbage rolls tough? ›

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Chinese cabbage is oblong and foot-long, rather than spherical like our familiar Western cabbage. Bok choy is a different variety of Chinese cabbage. Chinese cabbage is much more nutritious than our Western variety. And even more nutritious than the vitamin-rich broccoli I described last week.

Bring a large pot of water to a boil. Remove core from the cabbage. Place cabbage in water, core side down. Reduce heat to simmer and cook 8 to 10 minutes.

**Steaming**: Steaming cabbage preserves most of its nutrients and helps maintain its texture. Steam the cabbage until it is tender but still slightly crisp, usually for about 5-7 minutes. 2. **Sautéing**: Sautéing cabbage in a little oil over medium heat cooks it quickly while retaining its nutrients and flavor.

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.