Cabbage is similar to onions when it comes to aromas. Both plant families have a formidable group of chemical warriors with strong aromas that are released when their cells become damaged. But cabbage goes one step further than onions. Cutting or tearing cabbage leaves creates strong, pungent flavors and some potent bitter notes. This combination of bitter and pungent turns-off most people despite the many positive health benefits.
It’s true the cold, wet and dark growing conditions during Autumn and Winter are helpful in producing milder flavored cabbage. But this is often not enough to convince those who are skeptical of cabbage in the first place. Fortunately, there are plenty of things we can do in the kitchen to further offset the negative impact some may experience from these intense flavors and aromas – even making cabbage highly attractive.
Here are a few tips to try when preparing leaf or head cabbage – I think you will be pleasantly surprised:
Chop and soak: Soaking chopped cabbage in cold water for about 15 minutes will leach out most of the bitter and harsh flavor compounds, while also making the cabbage crisper. This is especially vital for leaf cabbage, but also works with firmer head cabbage varieties.
Massaging leaves: This is an excellent tip for all leaf varieties. Here is how I massage all kale varieties: I begin by tearing the washed leaves into large chunks and place them in a bowl. I add 1-2 teaspoons of extra virgin olive oil and a pinch of sea salt. I gently massage the kale with my hands until the leaves turn a darker color and begin to wilt. That’s basically it. After leaving the wilted kale in the bowl for 15 minutes, I enjoy it raw or briefly sauté the wilted leaves. The oil helps protect the enzymes in the cells from reacting with air to create the harsh flavors and aromas, while allowing the natural sugars to surface. Try this method - I think you will be amazed to discover how delightful and delicious raw kale (cabbage) tastes.
Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars. Salting chopped cabbage and keeping everything in an oxygen-free environment like a liquid brine will activate the fermentation process and convert sugars to lactic acid while altering pungency and bitterness – just like sauerkraut or kimchi.
Minimize heat exposure: Exposing cabbage to heat will speed the enzyme activity and flavor development. The longer the exposure to heat, the stronger the flavors and aromas. Short and quick cooking over high heat will minimize bitter and pungent notes and create pleasing caramelized sugar flavors. Try this method with sliced Brussels sprouts.
Use the right spices: Digesting cabbage is the main reason many people stay away from eating too much cabbage, which is a shame because there is a simple solution. Using spice seeds like cumin, caraway, fennel and anise will help us digest cabbage…and it tastes great!
Create strong flavor contrasts: Another trick that counters the strong flavors and aromas of cabbage is to create strong counter flavors. For example, using salty and umami-rich ingredients creates balanced flavors in the mouth that off-set the overall strength of cabbage. Another tip is to create sharpness by using something like hot chili peppers. Or make the dish sweet and sour by adding fruits, sweeteners and of course something acidic. This method is especially effective when combined with anything hot and spicy. As you can see, there are plenty of options that help create strong and tasty flavors to off-set any cabbage.
Don’t throw away the stems: Many people throw out the stems after removing the leaves, but I think this is a mistake. The stems are rich in flavor and often much sweeter. Chop them up, cook them in a bit of salted water for 1-2 minutes, drain, coat in some extra virgin olive oil and roast in a hot oven for 10-15 minutes – this makes an excellent crunchy garnish or snack!
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