If you've ever learned about the different types of cabbage
and how to cook them, you'll know that some are more tender than others, which means they take less time to cook. Green cabbage is used in this recipe, but red can be used, too. However, red cabbage will take a bit longer to cook because it's not as tender as green cabbage, and it will also turn all the other ingredients a reddish-blue color. Savoy and Napa cabbages are more tender than green cabbage, and can also be used in this recipe—but they'll take less time to cook than the recipe directs.
What else can you put in smothered cabbage?
Smothered cabbage is really versatile. Add sweetness with shredded carrots or parsnips, or by replacing the broth with apple juice or cider. Top the smothered cabbage off with cooked crumbled bacon or toasted chopped pecans for added crunch.
How do you prevent cabbage from getting mushy?
When it comes to cabbage recipes
, the doneness really depends on personal preference. Most people prefer slightly past crisp-tender, but definitely before "mushy", which can easily happen if the cabbage is cooked for too long. The secret is tasting the cabbage frequently toward the end of the cooking time, so you pull it off the stovetop just before it gets to the perfect texture for you. (The cabbage will continue cooking for a couple minutes even after it's removed from the heat.)
What do you serve with smothered cabbage?