How To Cut Cabbage For Curry?

How to Cut Cabbage – Rini Easy ways to cut a cabbage Prep Time 2 mins Cook Time 10 mins Total Time 12 mins Course Side Dish Cuisine American Servings 2 people Calories 170 kcal

3 lb cabbage 3 cup water 1/2 tsp salt

Remove the outer leavers of the cabbage Cut of the bottom stem of the cabbage To make your life easier, wet the knife before cutting into it. Look for the stem which divides the cabbage into half and cut it along that stem Take one of those pretty halves and turn it upside down and cut it into half Take one of those half and set it on its side. Start by cutting it thin strips starting from the edge. Repeat the steps for all cabbage “halves” Place the cabbage in a sieve and place it under running water to clean it Set it aside to drain the water Take a big bowl and fill it halfway with room temperature water and 1/2 tsp salt Stir the water before placing the washed cabbage strips into the bowl. Set aside for about 10 minutes Drain the water and paper-towel dry it to soak up as much water Add it to the pan to cook or bowl for a coleslaw recipe

When you are ready to cook the cabbage, drain the water and paper-towel dry it to soak up as much water as you can. Then add it to the pan for cooking. Keyword How to cut cabbage, tips on buying cabbage, what to cook with cabbage

Contents

1 How to make cabbage curry?
2 How do you cut a round cabbage in half?
3 How do you cut a head of cabbage for stir fry?
- 3.1 How to cut cabbage for cabbage soup?
4 How to make cabbage curry?
- - 4.0.1 How do you cut a head of cabbage without killing it?
5 What is the best way to cook cabbage?
- 5.1 How do you cut cabbage for stir fry?

How to make cabbage curry?

How to Make Cabbage Curry –

▢ Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin. ▢ As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic. ▢ Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft. ▢ Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage) ▢ Next add green peas and then saute for a minute. ▢ Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat. ▢ Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins. ▢ Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

You can use any kind of cabbage. But then, if you can, look out for green cabbage as they are best for this dish. Before using cabbage, make sure to wash it well. Clean the cabbage head under running water and remove the outer, damaged leaves. Scrub the cabbage leaves with your hand. Next, cut the cabbage into quarters and wash again so that the leaves get a rinse from the inside as well. Or else you can soak them in vinegar water for 5 minutes or in salted water for 15 minutes. Wash well before use. Both steps help remove dirt, germs, and mold from the cabbage. Drain the cabbage well before adding it to the pan as it will otherwise make the curry mushy. Ensure not to cook cabbage on low heat, as it can make the curry mushy since cabbage releases moisture while cooking. If you do not prefer peas, you can substitute them with cooked chana dal. But then, make sure to soak them for an hour and then cook them until tender before using.

Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Nutrition Facts Cabbage Curry Amount Per Serving Calories 146 Calories from Fat 90 % Daily Value* Fat 10g 15% Saturated Fat 1g 6% Trans Fat 0.04g Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 301mg 13% Potassium 402mg 11% Carbohydrates 13g 4% Fiber 5g 21% Sugar 6g 7% Protein 3g 6% Vitamin A 705IU 14% Vitamin C 55mg 67% Calcium 73mg 7% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

How do you cut a round cabbage in half?

Download Article Download Article From salads to soups, coleslaw to curries, cabbage can be an essential part of many great dishes. A whole head of cabbage can be a little intimidating sitting in your fridge, but fear not: cutting it for use is a quick and simple task.

1 Remove damaged outer leaves. Only remove leaves that are brown, slimy, or pocked with holes. The remaining outer leaves are often tough, but this shouldn’t be an issue after cooking.
2 Rinse and dry the cabbage. Hold the cabbage under cool, running water. Rub the cabbage with clean fingers to remove dirt, germs, and pesticides. Pat dry with a paper towel. Advertisement
3 Select a long, stainless steel knife. Chopping will go much faster if the knife is longer than the width of the cabbage. Avoid carbon steel knives, which will turn the cut edges black.
4 Cut the cabbage in quarters over a stable cutting board. Hold the cabbage firmly against the cutting board, spreading your fingers over the side of the cabbage. Cut through the center of the cabbage in one motion.
- If you see worm holes or other signs of pests, soak the cabbage in salt water for 20 minutes before you continue.
5 Remove the white core. Any spherical cabbage (green, red, or Savoy) contains a tough, white stem unpleasant to eat. To remove it from each quarter of the cabbage, hold the piece vertically, with the V-shaped core at the base. Slice off the core in one diagonal cut. You don’t need to cut deeply into the cabbage to remove this.
- If you’re making wedges, leave a thin white layer to hold the leaves together. You can leave the cabbage in quarters, or cut each one in half to make eight smaller wedges.
6 Slice or shred the cabbage (optional). Place a cabbage wedge flat on the cutting board. Bend your fingers inward and hold the wedge in place, so your knuckles are closer to the knife blade than your fingertips. Slice the cabbage through the outer leaves to the center. Cut in ¼ to ½” (6 to 12 mm) slices for stews, or shred to ⅛” (3 mm) thickness for sauerkraut or slaw.
- You can also shred with a mandoline slicer, a grater with large holes, or a food processor’s grating disk. Mandoline blades can be dangerous to inexperienced users, so select a model with a hand guard.
- You can slice across the wedge for short slices, or along the wedge for longer ones. Either way is fine for any recipe.
7 Cook or treat with lemon juice. For longest fridge life, leave cabbage whole until you plan to use it. If you have more than you can cook in one sitting, rub a lemon along the cut surface to prevent browning. Store in plastic wrap or an unsealed plastic bag, refrigerated, for up to two weeks.
- Store shredded cabbage in a bowl, under cold water with a squeeze of lemon juice. Cover in plastic wrap and refrigerate.

1 Identify the cabbage. Chinese cabbage is a long, cylindrical vegetable that comes in two types. These requires slightly different approaches:
- Napa cabbage looks similar to a head of Romaine lettuce, with thin, tightly packed leaves.
- Bok choy has a long, thick white stem with several branches. The leaves are dark green and clustered at one end.
2 Prep the cabbage. Rinse the cabbage and remove any wilted leaves. If cutting bok choy, chop off and discard a small chunk from the base. This brownish area where the stem branches meet tends to be tough and unpleasant.
- You do not need to chop the base off Napa cabbage.
3 Halve the cabbage lengthwise. Whichever variety you are using, place the cabbage on a stable cutting board. Cut the cabbage through the center of the stem with a large, stainless steel knife.
- Avoid carbon steel knives, which can leave black marks on the cabbage.
4 Hold a half in place with the claw position. When chopping any vegetable, the “claw” position will protect your fingers from cuts. Curl your fingertips inward, so your knuckles are nearest the knife blade.
5 Slice across the leaves and stem. Cut across the width of each half to make cabbage pieces as thin or thick as you desire. Thin shreds of ⅛” (3 mm) are ideal for coleslaw or sauerkraut, but thicker slices are fine for soups, or if you have a dull knife.
- Both the stem and leaves of napa cabbage and bok choy are edible.
6 Cut bok choy leaves (optional). Some heads of bok choy have large, wide leaves. Cut these into more manageable pieces by slicing through the pile of leaves once or twice lengthwise.
- The bok choy leaves may require less cooking time than the stems. Consider adding them 5–10 minutes after you start the stems.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

Keep whole cabbage heads in the refrigerator. They’re easier to cut when cold and crisp. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
A cutting board that moves around while cutting increases the risk of injury. Wet a paper towel, squeeze out the excess water, and place the damp towel underneath the board to stabilize it. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
Thumb-sized varieties of bok choy can be cooked whole. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!

Show More Tips Thanks for submitting a tip for review! Advertisement Article Summary X Before cutting a cabbage, remove any wilted or damaged outer leaves and rinse the head of cabbage under cool, running water. If the cabbage is round, cut it into wedge-shaped quarters with a long, stainless steel knife.

Make a diagonal cut to remove the hard stem and core from the base of each of the wedges. If you like, use a knife or mandoline to cut the quarters into thin shreds. If you’re cutting up a long cabbage, such as a napa cabbage or bok choy, cut the cabbage head in half lengthwise, then make several cuts widthwise across each half.

As you do this, lay the cabbage cut-side-down on your cutting board and brace it with your non-dominant hand, but keep your fingers curled under so you don’t accidentally cut them with the knife. If there’s any part of the cabbage you don’t want to use right away, rub the cut edges with lemon juice to help it stay fresh longer in the fridge.

How do you cut a head of cabbage for stir fry?

1 Remove damaged outer leaves. Only remove leaves that are brown, slimy, or pocked with holes. The remaining outer leaves are often tough, but this shouldn’t be an issue after cooking.
2 Rinse and dry the cabbage. Hold the cabbage under cool, running water. Rub the cabbage with clean fingers to remove dirt, germs, and pesticides. Pat dry with a paper towel. Advertisement
3 Select a long, stainless steel knife. Chopping will go much faster if the knife is longer than the width of the cabbage. Avoid carbon steel knives, which will turn the cut edges black.
4 Cut the cabbage in quarters over a stable cutting board. Hold the cabbage firmly against the cutting board, spreading your fingers over the side of the cabbage. Cut through the center of the cabbage in one motion.
- If you see worm holes or other signs of pests, soak the cabbage in salt water for 20 minutes before you continue.
5 Remove the white core. Any spherical cabbage (green, red, or Savoy) contains a tough, white stem unpleasant to eat. To remove it from each quarter of the cabbage, hold the piece vertically, with the V-shaped core at the base. Slice off the core in one diagonal cut. You don’t need to cut deeply into the cabbage to remove this.
- If you’re making wedges, leave a thin white layer to hold the leaves together. You can leave the cabbage in quarters, or cut each one in half to make eight smaller wedges.
6 Slice or shred the cabbage (optional). Place a cabbage wedge flat on the cutting board. Bend your fingers inward and hold the wedge in place, so your knuckles are closer to the knife blade than your fingertips. Slice the cabbage through the outer leaves to the center. Cut in ¼ to ½” (6 to 12 mm) slices for stews, or shred to ⅛” (3 mm) thickness for sauerkraut or slaw.
- You can also shred with a mandoline slicer, a grater with large holes, or a food processor’s grating disk. Mandoline blades can be dangerous to inexperienced users, so select a model with a hand guard.
- You can slice across the wedge for short slices, or along the wedge for longer ones. Either way is fine for any recipe.
7 Cook or treat with lemon juice. For longest fridge life, leave cabbage whole until you plan to use it. If you have more than you can cook in one sitting, rub a lemon along the cut surface to prevent browning. Store in plastic wrap or an unsealed plastic bag, refrigerated, for up to two weeks.
- Store shredded cabbage in a bowl, under cold water with a squeeze of lemon juice. Cover in plastic wrap and refrigerate.

1 Identify the cabbage. Chinese cabbage is a long, cylindrical vegetable that comes in two types. These requires slightly different approaches:
- Napa cabbage looks similar to a head of Romaine lettuce, with thin, tightly packed leaves.
- Bok choy has a long, thick white stem with several branches. The leaves are dark green and clustered at one end.
2 Prep the cabbage. Rinse the cabbage and remove any wilted leaves. If cutting bok choy, chop off and discard a small chunk from the base. This brownish area where the stem branches meet tends to be tough and unpleasant.
- You do not need to chop the base off Napa cabbage.
3 Halve the cabbage lengthwise. Whichever variety you are using, place the cabbage on a stable cutting board. Cut the cabbage through the center of the stem with a large, stainless steel knife.
- Avoid carbon steel knives, which can leave black marks on the cabbage.
4 Hold a half in place with the claw position. When chopping any vegetable, the “claw” position will protect your fingers from cuts. Curl your fingertips inward, so your knuckles are nearest the knife blade.
5 Slice across the leaves and stem. Cut across the width of each half to make cabbage pieces as thin or thick as you desire. Thin shreds of ⅛” (3 mm) are ideal for coleslaw or sauerkraut, but thicker slices are fine for soups, or if you have a dull knife.
- Both the stem and leaves of napa cabbage and bok choy are edible.
6 Cut bok choy leaves (optional). Some heads of bok choy have large, wide leaves. Cut these into more manageable pieces by slicing through the pile of leaves once or twice lengthwise.
- The bok choy leaves may require less cooking time than the stems. Consider adding them 5–10 minutes after you start the stems.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

Keep whole cabbage heads in the refrigerator. They’re easier to cut when cold and crisp. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
A cutting board that moves around while cutting increases the risk of injury. Wet a paper towel, squeeze out the excess water, and place the damp towel underneath the board to stabilize it. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
Thumb-sized varieties of bok choy can be cooked whole. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!

Make a diagonal cut to remove the hard stem and core from the base of each of the wedges.
If you like, use a knife or mandoline to cut the quarters into thin shreds.
If you’re cutting up a long cabbage, such as a napa cabbage or bok choy, cut the cabbage head in half lengthwise, then make several cuts widthwise across each half.

How to cut cabbage for cabbage soup?

1 Remove damaged outer leaves. Only remove leaves that are brown, slimy, or pocked with holes. The remaining outer leaves are often tough, but this shouldn’t be an issue after cooking.
2 Rinse and dry the cabbage. Hold the cabbage under cool, running water. Rub the cabbage with clean fingers to remove dirt, germs, and pesticides. Pat dry with a paper towel. Advertisement
3 Select a long, stainless steel knife. Chopping will go much faster if the knife is longer than the width of the cabbage. Avoid carbon steel knives, which will turn the cut edges black.
4 Cut the cabbage in quarters over a stable cutting board. Hold the cabbage firmly against the cutting board, spreading your fingers over the side of the cabbage. Cut through the center of the cabbage in one motion.
- If you see worm holes or other signs of pests, soak the cabbage in salt water for 20 minutes before you continue.
5 Remove the white core. Any spherical cabbage (green, red, or Savoy) contains a tough, white stem unpleasant to eat. To remove it from each quarter of the cabbage, hold the piece vertically, with the V-shaped core at the base. Slice off the core in one diagonal cut. You don’t need to cut deeply into the cabbage to remove this.
- If you’re making wedges, leave a thin white layer to hold the leaves together. You can leave the cabbage in quarters, or cut each one in half to make eight smaller wedges.
6 Slice or shred the cabbage (optional). Place a cabbage wedge flat on the cutting board. Bend your fingers inward and hold the wedge in place, so your knuckles are closer to the knife blade than your fingertips. Slice the cabbage through the outer leaves to the center. Cut in ¼ to ½” (6 to 12 mm) slices for stews, or shred to ⅛” (3 mm) thickness for sauerkraut or slaw.
- You can also shred with a mandoline slicer, a grater with large holes, or a food processor’s grating disk. Mandoline blades can be dangerous to inexperienced users, so select a model with a hand guard.
- You can slice across the wedge for short slices, or along the wedge for longer ones. Either way is fine for any recipe.
7 Cook or treat with lemon juice. For longest fridge life, leave cabbage whole until you plan to use it. If you have more than you can cook in one sitting, rub a lemon along the cut surface to prevent browning. Store in plastic wrap or an unsealed plastic bag, refrigerated, for up to two weeks.
- Store shredded cabbage in a bowl, under cold water with a squeeze of lemon juice. Cover in plastic wrap and refrigerate.

1 Identify the cabbage. Chinese cabbage is a long, cylindrical vegetable that comes in two types. These requires slightly different approaches:
- Napa cabbage looks similar to a head of Romaine lettuce, with thin, tightly packed leaves.
- Bok choy has a long, thick white stem with several branches. The leaves are dark green and clustered at one end.
2 Prep the cabbage. Rinse the cabbage and remove any wilted leaves. If cutting bok choy, chop off and discard a small chunk from the base. This brownish area where the stem branches meet tends to be tough and unpleasant.
- You do not need to chop the base off Napa cabbage.
3 Halve the cabbage lengthwise. Whichever variety you are using, place the cabbage on a stable cutting board. Cut the cabbage through the center of the stem with a large, stainless steel knife.
- Avoid carbon steel knives, which can leave black marks on the cabbage.
4 Hold a half in place with the claw position. When chopping any vegetable, the “claw” position will protect your fingers from cuts. Curl your fingertips inward, so your knuckles are nearest the knife blade.
5 Slice across the leaves and stem. Cut across the width of each half to make cabbage pieces as thin or thick as you desire. Thin shreds of ⅛” (3 mm) are ideal for coleslaw or sauerkraut, but thicker slices are fine for soups, or if you have a dull knife.
- Both the stem and leaves of napa cabbage and bok choy are edible.
6 Cut bok choy leaves (optional). Some heads of bok choy have large, wide leaves. Cut these into more manageable pieces by slicing through the pile of leaves once or twice lengthwise.
- The bok choy leaves may require less cooking time than the stems. Consider adding them 5–10 minutes after you start the stems.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

Keep whole cabbage heads in the refrigerator. They’re easier to cut when cold and crisp. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
A cutting board that moves around while cutting increases the risk of injury. Wet a paper towel, squeeze out the excess water, and place the damp towel underneath the board to stabilize it. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
Thumb-sized varieties of bok choy can be cooked whole. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!

Make a diagonal cut to remove the hard stem and core from the base of each of the wedges. If you like, use a knife or mandoline to cut the quarters into thin shreds. If you’re cutting up a long cabbage, such as a napa cabbage or bok choy, cut the cabbage head in half lengthwise, then make several cuts widthwise across each half.

How to make cabbage curry?

How to Make Cabbage Curry –

How do you cut a head of cabbage without killing it?

1 Remove damaged outer leaves. Only remove leaves that are brown, slimy, or pocked with holes. The remaining outer leaves are often tough, but this shouldn’t be an issue after cooking.
2 Rinse and dry the cabbage. Hold the cabbage under cool, running water. Rub the cabbage with clean fingers to remove dirt, germs, and pesticides. Pat dry with a paper towel. Advertisement
3 Select a long, stainless steel knife. Chopping will go much faster if the knife is longer than the width of the cabbage. Avoid carbon steel knives, which will turn the cut edges black.
4 Cut the cabbage in quarters over a stable cutting board. Hold the cabbage firmly against the cutting board, spreading your fingers over the side of the cabbage. Cut through the center of the cabbage in one motion.
- If you see worm holes or other signs of pests, soak the cabbage in salt water for 20 minutes before you continue.
5 Remove the white core. Any spherical cabbage (green, red, or Savoy) contains a tough, white stem unpleasant to eat. To remove it from each quarter of the cabbage, hold the piece vertically, with the V-shaped core at the base. Slice off the core in one diagonal cut. You don’t need to cut deeply into the cabbage to remove this.
- If you’re making wedges, leave a thin white layer to hold the leaves together. You can leave the cabbage in quarters, or cut each one in half to make eight smaller wedges.
6 Slice or shred the cabbage (optional). Place a cabbage wedge flat on the cutting board. Bend your fingers inward and hold the wedge in place, so your knuckles are closer to the knife blade than your fingertips. Slice the cabbage through the outer leaves to the center. Cut in ¼ to ½” (6 to 12 mm) slices for stews, or shred to ⅛” (3 mm) thickness for sauerkraut or slaw.
- You can also shred with a mandoline slicer, a grater with large holes, or a food processor’s grating disk. Mandoline blades can be dangerous to inexperienced users, so select a model with a hand guard.
- You can slice across the wedge for short slices, or along the wedge for longer ones. Either way is fine for any recipe.
7 Cook or treat with lemon juice. For longest fridge life, leave cabbage whole until you plan to use it. If you have more than you can cook in one sitting, rub a lemon along the cut surface to prevent browning. Store in plastic wrap or an unsealed plastic bag, refrigerated, for up to two weeks.
- Store shredded cabbage in a bowl, under cold water with a squeeze of lemon juice. Cover in plastic wrap and refrigerate.

1 Identify the cabbage. Chinese cabbage is a long, cylindrical vegetable that comes in two types. These requires slightly different approaches:
- Napa cabbage looks similar to a head of Romaine lettuce, with thin, tightly packed leaves.
- Bok choy has a long, thick white stem with several branches. The leaves are dark green and clustered at one end.
2 Prep the cabbage. Rinse the cabbage and remove any wilted leaves. If cutting bok choy, chop off and discard a small chunk from the base. This brownish area where the stem branches meet tends to be tough and unpleasant.
- You do not need to chop the base off Napa cabbage.
3 Halve the cabbage lengthwise. Whichever variety you are using, place the cabbage on a stable cutting board. Cut the cabbage through the center of the stem with a large, stainless steel knife.
- Avoid carbon steel knives, which can leave black marks on the cabbage.
4 Hold a half in place with the claw position. When chopping any vegetable, the “claw” position will protect your fingers from cuts. Curl your fingertips inward, so your knuckles are nearest the knife blade.
5 Slice across the leaves and stem. Cut across the width of each half to make cabbage pieces as thin or thick as you desire. Thin shreds of ⅛” (3 mm) are ideal for coleslaw or sauerkraut, but thicker slices are fine for soups, or if you have a dull knife.
- Both the stem and leaves of napa cabbage and bok choy are edible.
6 Cut bok choy leaves (optional). Some heads of bok choy have large, wide leaves. Cut these into more manageable pieces by slicing through the pile of leaves once or twice lengthwise.
- The bok choy leaves may require less cooking time than the stems. Consider adding them 5–10 minutes after you start the stems.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

Keep whole cabbage heads in the refrigerator. They’re easier to cut when cold and crisp. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
A cutting board that moves around while cutting increases the risk of injury. Wet a paper towel, squeeze out the excess water, and place the damp towel underneath the board to stabilize it. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!
Thumb-sized varieties of bok choy can be cooked whole. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!

What is the best way to cook cabbage?

Make Cabbage Curry – 6. Add 4 to 5 cups chopped cabbage. Ensure cabbage is drained completely before adding it to the pan. 7. Mix everything till the masala coats the cabbage well. Fry for about 2 to 3 minutes. 8. Stir fry on a medium heat until the cabbage is partially cooked yet remains crunchy. Sometimes cabbage begins to let out water, if so increase the flame/ heat to the highest and stir fry. If your cabbage is too old and is hard, you may cook covered for 2 mins. But note that covering can make it mushy. Add coriander leaves and turn off. Serve cabbage curry with rice or roti. If you are new to cooking, then these tips will help you to prepare cabbage.

How do you cut cabbage for stir fry?

4. Get shreddin’. – Parker Feierbach Cut your cabbage into thick strips for stir-fries (shout-out to our —they’re the bomb) or thin ones for, Or, follow the Delish kitchen’s favorite new technique: Roasting big chunks of it. No matter how you slice it (sorry, bad pun) you’ll have perfect cabbage every time.

Indira Usman

How To Cut Cabbage For Curry?

How to make cabbage curry?

How do you cut a round cabbage in half?

How do you cut a head of cabbage for stir fry?

How to cut cabbage for cabbage soup?

How to make cabbage curry?

How do you cut a head of cabbage without killing it?

What is the best way to cook cabbage?

How do you cut cabbage for stir fry?

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