5 surprising ways to turn cabbage stems into delicious meals
What's the story
Cabbage stems are often ignored, but they are a versatile ingredient that can amp up a variety of dishes. Most people throw them away, but with the right techniques, you can turn them into delicious and nutritious meals. Using cabbage stems not only minimizes waste but also gives you an economical way to add more vegetables to your diet. Here are some practical tips to use cabbage stems in your cooking.
Tip 1
Incorporate into stir-fries
Cabbage stems can be easily added into stir-fries for an extra crunch. Just slice the stems thinly and saute them with other vegetables like bell peppers, carrots, and broccoli. They absorb flavors well and add texture to the dish without overpowering it. This way, you can make the most of your cabbage while enjoying a colorful and nutritious meal.
Tip 2
Use in soups and broths
Adding cabbage stems to soups and broths is an excellent way to enhance their flavor profile. The stems release a subtle sweetness as they cook, enriching the broth's taste. Chop the stems into small pieces and add them early in the cooking process so that they have enough time to soften. This trick works particularly well with vegetable-based soups.
Tip 3
Create vegetable stock
Cabbage stems are perfect for making homemade vegetable stock. Just collect the stems with other vegetable scraps like onion peels, carrot tops, and celery leaves. Simmer these ingredients in water for an hour or so to extract their flavors. The resulting stock is a flavorful base for soups, stews, or risottos.
Tip 4
Add to salads for crunch
For an added crunch in salads, try grating or julienning cabbage stems. They add a refreshing texture without dominating the other ingredients' flavors. Pair them with leafy greens like spinach or kale for a balanced salad that is both nutritious and satisfying. A simple dressing of olive oil, lemon juice, salt, and pepper can enhance this dish further.
Tip 5
Make coleslaw with cabbage stems
Cabbage stems can also be used to make coleslaw by grating them along with shredded cabbage leaves. This combination gives you a crunchy slaw that goes well with sandwiches or grilled dishes. Toss the grated mixture with mayonnaise or yogurt-based dressing, and add grated carrots for color contrast before serving chilled.