Fried Cabbage Recipe with Sausage (2024)

FAQs

How do you cook cabbage without making it soggy? ›

To work the magic of osmosis on your cabbage you'll need to shred all of it first. Then, put it in a bowl with a tablespoon of salt per head of cabbage used and let it rest for one to two hours. Then drain off the water, and dry your cabbage with a paper towel before continuing with your recipe.

Heat up a skillet over medium heat and add about 2 tablespoons of vegetable oil to the pan to keep the sausage from sticking. Add the sausage to the pan and turn them occasionally with tongs or a spatula so they brown evenly. After about 5 minutes, they should be uniform in color, which means they're finished cooking.

**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.

Toss a head of shredded cabbage with one tablespoon of salt, let it sit in a colander for at least an hour, and then squeeze out as much liquid as you can. This helps expel a good chunk of excess moisture that's hidden in the cabbage that would otherwise result in a soggy slaw.

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

Squeeze cabbage dry with paper towels or take it for a spin in a salad spinner to remove the excess water. Make your favorite coleslaw recipe. Our classic creamy coleslaw is my go-to.

As soon as the cabbage is tender and browned like the photos, it's ready to serve! This healthy Sautéed Cabbage is low in calories (just 77 per serving!). It also offers tons of vitamin C and fiber. Plus, it's rich in antioxidants, which may help reduce inflammation.

On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage (5, 17 ). Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

Does fried cabbage have a lot of carbs? ›

For the most part, cabbage is a low carb vegetable and can be prepared in many delicious ways. When it's fresh, it has more volume so a full cup is only 5g of carbs. Keep in mind that when it's cooked, the volume shrinks considerably, so about ½ cup is an appropriate serving size.

Use a meat thermometer to make sure your sausage is between 160 and 165 °F (71 and 74 °C). If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices. Cut it open and make sure the inside is brown, not pink.

To cook sausages by frying, heat 1 tbsp oil in a frying pan. Cook the sausages gently in the oil for 10-12 minutes, until thoroughly cooked, turning frequently. Sausages can also be baked in the oven (a good method to use if you're cooking something else in the oven). Preheat the oven to 190°C, gas mark 5.

If you're looking for an easy, healthier way to cook sausages, baking them in a large baking dish is the way to go.

So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out. This will prevent the cabbages from getting soggy.

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

The baking soda will soften the water in cooking beans or cabbage, and the vegetables will cook quicker and more thoroughly, but the alkali has a destructive effect on the vitamins present in these vegetables, and in all fresh foods.