The cabbage may be the most underestimated vegetable in our fruit and vegetable drawers. Like the silent buzzing of a machine working in the background, this cruciferous power plant appears in the kitchens of the world, adding crunch to fish to the fish, from deep to stir-fry and comfort to classic braces. However, when it comes to cooking cabbage at home, it can be the vegetable equivalent of elevator music: reliable but banal and sometimes even a little boring. What culinary magic can transform this humble ingredient into irresistible dishes?
To explore everything that cabbage has to offer, I contacted three cooking professionals who really appreciate this vegetable. The only thing they were fully agree that the cabbage, prepared in many ways, was anything but boring! But when we were forced to choose a “superior” cooking method, we opted for the simple jumped, a technique that gives a tender and crisp texture perfect with just a hint of coal. With just a pan and a little patience, this daily ingredient can get rid of its reputation as a clogged and show us what it really is.
Advice to blow up the cabbage
When they discussed technique, the chiefs all agreed that appropriate The sautéed was the cornerstone of good cabbage cuisine, the “good” being the keyword. Sauté means cook food quickly in relatively high oil or fat over heat. The term comes from the French word “jump”, which means “jump” and refers to the way foods are often thrown or stirred in the pan to ensure uniform cooking. However, controlling this technique comes down to three key elements: the right saucepan size, heat control and seasoning technique, according to our chiefs.
Use a large saucepan
“Use the largest skillet you have for more surfaces,” advises Heidi Fink, former executive chef of the famous Rébar Modern Food restaurant in Victoria, British Columbia, and award-winning cooking instructor and television host. “It is better for both the cabbage that comes into contact with the heat source and for evaporation. A smaller skillet means less evaporation, ”she explains, cooking the steam cabbage rather than blowing it up. “It is also important to cut the cabbage into equal sizes,” she adds, so that everything is cooked at the same time.
Heat
Fink advises to start with a high heat and “enough fat to coat the whole pan”, adding that if you want very tender cabbage, you can lower the heat after the initial jumper and cover (or partially cover) to slow it slowly . Embrared is a cooking method that combines dry and humid heat techniques and often goes hand in hand with the jumper. It is a question of blowing up or entering the food at high temperature to develop a rich and caramelized surface, then of cooking them slowly in a covered saucepan with a small amount of liquid at low temperature.
Carla Contreras, culinary stylist based in New Jersey, podcast host and former chef with more than 25 years of culinary experience, notably at the DBGB of Daniel Boulud and the Boston Marriott, prefers to start with olive oil in a pan cold before increasing the fire. . She adds the cabbage to the pan with “the smallest pinch of sea salt and a few freshly ground pepper grains”. It will then increase the heat to the Middle Vif and will blow up for a few minutes, enough to wither it while retaining a tasty bite. For a softer texture, she suggests adding a little water or your favorite vinegar and cook in the pan for a few additional minutes.
Temperature control is essential and its different use will give different results. For Rachael Narins, chef based in Los Angeles, three times author of cooking books and co-founder of Chicks with Knives, that means to get a “dry and very hot cast iron frying”! ” She adds diced or quarter -cut cabbage to this hot pan with a little salt and, unlike the others, leaves the fat aside.. She prefers the slightly charred character he obtains and appreciates the way he “keeps a little crunch and a touch of smoke while the sweetness is reinforced”.
Season
Contreras says that not seasoning with salt and pepper can make a dish decidedly disappointing. According to her, a good seasoning is a simple solution for most cooked dishes and that is why the restaurant dishes are so good.
What type of cabbage is the best to blow up?
Fortunately, this method works well with all cabbage, explains Contreras, including white, red and Napa. Fink shares a little more nuances: “Red cabbage is much harder than green cabbage; Milan cabbage is more tender. Napa cabbage is much more delicate than any of them … and green cabbage, I mean such A versatile vegetable! Narins, who loves the cabbage so much that she named her little cabbage kitten (“Small cabbage” in French) Think that the best choice is a head of Napa or Savoy, which, she explains, are more tender than the most common green and red varieties. “Napa is a real artist of change,” adds Fink. “It is quite soft and delicate for soups, but has an incredible flavor once gold.”
Starting with a stir-fry (or seized), a classic red cabbage is the German sourded, explains Fink: “It brings out a beautiful color, has a lot of flavor in flavor and the long clothes really tend the cabbage red. He is a winner in winter. Browning the green cabbage, by blowing it or by other methods, highlights the hazelnut flavor, she adds. Regarding the preparation, Fink insists that you have to decide or chop the cabbage, “it never brings out too. Lots of liquid.
What are the common mistakes when cooking cabbage?
Fortunately, the most common cabbage cooking errors are also easy to correct. For Fink, this includes not cutting the vegetables with equal sizes (especially cutting the cabbage that is too large); Do not use a large enough or large pan and do not properly control heat. Narins adds that the heart of the cabbage must be thrown or sliced very finely, and two of our chefs insisted that you should always taste as you go. “The best and easiest way to know if you like it,” explains Contreras, “is to take a fork and taste it carefully.” In this way, she adds, “you decide what is the perfect texture for you. »»
Cabbage recipe ideas
Once you master the sautéed, it’s time to experience flavors. And do not hesitate to try new things. “The cabbage goes well with everything!” Fink enthuses. One of his favorite combinations is milan sautéed in butter, leeks and fresh thyme. She also recommends napa cabbage with ginger, garlic and a hint of oyster sauce. Contreras suggests using sautéed cabbage as a basis for cereal bowls by superimposing your favorite cereals, followed by a mixture of raw or roasted seasonal vegetables and any protein of your choice. Narins likes a simple butter -saved cabbage dish with whole carvi seeds or chopped fresh dill. And don’t forget the finishes! Contreras swears only by adding a little apple cider vinegar at the end of cooking and garnishing it with nuggets or sunflower seeds for more crunch.
Essential
Although the sautéed is the unanimous favorite, Fink always firmly believes that there is no better way to cook cabbage. She says: “It depends on the type of cabbage and the period of the year. In summer, she eats a ton of cabbage and cabbage salad slightly steamed, and in winter, she eats much more preparations made from braised cabbage or uses it in sautés or soups. Whether you use milan, napa, red or green cabbage, a simple sautéed can transform this humble vegetable into something spectacular. Do not forget these key points: use a large skillet, keep good heat control and do not do it. Do not forget a season.
In addition to its versatility, it is also nutritious and economical, offering excellent value for money. A single cup of cabbage can provide 44 % of our recommended daily value in vitamin C and 76 % in vitamin K. It is also low in calories and naturally fat -free and can be preventive against a number of chronic diseases, from cancer to heart disease. With a little know-how, the cabbage can go from the status of boring “elevator music” to a main role on your table.
