How to squeeze moisture out of cooked cabbage?

1. The Classic Squeeze:

* Use a clean kitchen towel: Lay a clean kitchen towel on a flat surface.

* Place cooked cabbage on the towel: Scoop the cooked cabbage onto the towel, spreading it out evenly.

* Roll up the towel: Carefully roll the towel with the cabbage inside, forming a tight log.

* Squeeze: Apply firm, even pressure along the length of the towel, squeezing out excess moisture.

* Unroll and remove: Unroll the towel and remove the cabbage, discarding the wet towel.

2. The Colander Method:

* Line colander with cheesecloth: Place a layer of cheesecloth in a colander.

* Add cooked cabbage: Pour or scoop the cooked cabbage into the colander.

* Let drain: Let the cabbage drain in the colander for a few minutes, allowing excess moisture to drip out.

* Press with spoon: Use a spoon to gently press the cabbage against the cheesecloth, further extracting moisture.

3. The Pressure Cooker Method:

* Use a pressure cooker: If you're using a pressure cooker, it will naturally release steam and moisture during the cooking process.

* Vent steam: Release the pressure and vent any remaining steam.

* Scoop and drain: Scoop the cooked cabbage out of the pressure cooker and let it drain in a colander for a few minutes.

Tips:

* Salt helps: Adding a pinch of salt to the cabbage before cooking can help draw out moisture.

* Don't overcook: Overcooked cabbage will be mushy and release more moisture.

* Cool before squeezing: Let the cabbage cool slightly before squeezing or pressing to prevent burns.

* Storage: Once squeezed, store the cabbage in an airtight container in the refrigerator for up to 3 days.

Choose the method that works best for you and your desired level of moisture removal.