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Red cabbage — product description on

Red Cabbage in its taste and nutritional qualities it resembles a white cabbage, but in appearance it looks like small red-violet cabbages that are much more spectacular and look particularly good in salads.

They are filled with vegetable oil and not only, add spices and herbs.

Red Cabbage in its taste and nutritional qualities it resembles a white cabbage, but in appearance it looks like small red-violet cabbages that are much more spectacular and look particularly good in salads.

They are filled with vegetable oil and not only, add spices and herbs.

Red cabbage can marinate, simmer and fry, but do not boil, otherwise it will lose all its beauty.

It is very useful: in terms of the amount of vitamin C, it is almost twice as high as the white one, and its juice helps with coughing.

It is easy for a culinary specialist to distinguish varieties of red cabbage — they differ in the time of vegetation and ripening.

All varieties and hybrids are divided into several groups: super early, early ripening, medium early, middle ripening, middle late, late ripening.

The varieties and hybrids used in our strip belong to the North European group of cultivars; these are mainly early ripening, medium early and medium late.

In general, due to the variety of varieties, the cabbage season lasts from May to late autumn.

A close relative of red cabbage — White cabbage.

Biologically speaking, these are varietal varieties. cabbage.

The cabbage, in turn, is a variety (subspecies) of garden cabbage, which also includes kohlrabi, cauliflower, Brussels, Savoy and other representatives of the vast cabbage universe.

Dishes that can be prepared from red cabbage, varied.

In principle, from it you can cook the same as from white meat, but when boiled it loses all its visual appeal. it is better to use her beauty and eat raw, that is, in salads.

If in the late spring — early summer you find it on the market young red cabbage — be sure to take it for salad.

Young red cabbage — tender and crunchy, ripening in MayJune — very good in salad and green soup. Young cabbage — These are vitamins C, A, B1 and B2, P, K, nicotinic acid, as well as fiber and trace elements.

Young cabbage almost does not contain starch and sucrose, so properly prepared dishes from young cabbage, will appeal to even diabetics.

What can we say about slimming natures: the low calorie content of young cabbage and here comes in plus.

Strong cabbages that ripen to the end of autumn, good for pickling and stewing.

Touch the cabbage outside to make sure it is firm.

If the cabbage feels soft and viscous to the touch, and not solid and dense, then, most likely, inside it is rotten.

Carefully inspect the leaves. Choosing a cabbage, look for one in which only a few sheets are lagging behind the head. If the cabbage as a whole looks unclosed, and many leaves are not pressed tightly enough to the stem (center) of the cabbage, this vegetable may be dry to the taste.

If the leaves are too soft, then the head is old and has long been stored on the counter.

Do not buy cabbage with signs of rotting.

This can be seen immediately: the leaves are significantly damaged and there are many spots and dark areas on them.

As for the late cabbage, the cabbages, collected after the frost, will be sweeter than those collected before.

The cabbage must remain intact until you decide to eat it. After you cut the cabbage, it begins to lose vitamin C. If you need to save half of the cabbage, wrap it tightly in cling film and store it in a refrigerator container.

Want to preserve the nutritional properties and crispy texture of cabbage — keep it cold.

Peel and discard the outer leaves before using the cabbage.

This is especially important if some of the leaves have faded during transport or storage.

Red cabbage in taste and nutritional qualities resembles white cabbage, but in appearance.

White cabbage is the most popular cabbage in our country. Raw and boiled, stewed and.

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