How should cabbage be cooked for best results?

Cooking cabbage in a large quantity of water is often considered the best method because it allows the cabbage to cook evenly and prevents it from becoming too mushy. When cabbage is boiled in a generous amount of water, it can be blanched quickly, which helps maintain its vibrant color and crisp texture. The ample water helps to quickly transfer heat throughout the cabbage, reducing cooking time and minimizing nutrient loss.

This method also enables the vegetable to soften adequately while still retaining its flavor and essential nutrients, which might otherwise leach out if cooked in a too-small amount of water. The use of large quantities of water helps ensure that the cabbage does not overcook or become overly sulfurous, which can occur if it is cooked for too long or under conditions that constrain its steam release.

While cooking it covered or in smaller amounts of water can also yield edible results, those methods may lead to issues such as uneven cooking or a more pronounced odor due to the concentrated sulfur compounds released during cooking. Cooking cabbage in a large quantity of water generally provides a more forgiving method, resulting in a desirable texture and taste.