Cooking Cabbage

BEFORE COOKING:

Just before cooking, clean the cabbage by removing any damaged leaves, rinse it, and cut it into 4 parts.

COOKING:

Place the chopped cabbage into a small amount of cold water if you want its flavour and aroma to infuse the broth (for example, when cooking soup or borscht). If cooking cabbage as a standalone dish, add the shredded cabbage into boiling water – this way, it retains most of its juices. Cook the cabbage for 15–25 minutes. Start timing from the moment the water returns to a boil. Immediately after the water boils, add salt (about 2 teaspoons per litre of water). It’s also worth adding a pinch of sugar (about 1 teaspoon per litre of water). Once boiling, remove the lid to allow any unpleasant-smelling oils to evaporate, then cover and finish cooking. To check if the cabbage is done, insert a fork or knife. If it goes in easily, it’s ready.

AFTER COOKING:

After cooking, drain the cabbage and remove the core.

SERVING SUGGESTION:

Serve it topped with toasted breadcrumbs mixed with melted butter.

Enjoy your meal!