Which of the following cooking methods is recommended for optimal nutrient retention in cabbage?

Steaming is recognized as a method that allows for optimal nutrient retention in cabbage. This method minimizes nutrient loss that can occur through leaching, which often happens when vegetables are boiled. When cabbage is steamed, it cooks gently while maintaining the integrity of its nutrients, particularly vitamins and minerals that are sensitive to heat and water.

While microwaving also retains many nutrients due to the shorter cooking time and reduced use of water, steaming is generally preferred for cabbage specifically due to its ability to preserve texture and the natural flavors while minimizing exposure to excessive heat. Blanching, although beneficial for preserving color and texture, typically involves brief boiling followed by shock cooling and may not retain nutrients as effectively for cooking purposes. Therefore, steaming stands out as the best method for preparing cabbage while keeping its nutritional value intact.