The Salt Trick To Prevent Soggy Cabbage While Cooking
By Haldan Kirsch
Cabbage can be a great addition to several dishes, but many know the soggy mess it can turn into, especially when combined with salt. Salt draws out cabbage’s excess moisture during cooking, causing it to break down with the extra water ending up in your food; however by salting and draining your cabbage before cooking, this can easily be prevented.
Salt can draw so much moisture out of cabbage due to a scientific process known as osmosis, in which water molecules move through a permeable wall into a substance that has a lower concentration of water molecules. In this case, the water is moving through the cabbage's cell walls to the arid salt cells for an ultimately soggy result.
To work the magic of osmosis on your cabbage, you'll need to shred it, put it in a bowl with a tablespoon of salt per head of cabbage used and let it rest for one to two hours. Drain the water and use a paper towel to dry your cabbage, which will leave you with a great crisp bite of cabbage and no more water.