White cabbage is the most popular cabbage in our country. Raw and boiled, stewed and pickled — it is always equally tasty.
Fresh white cabbage is very good in salad.
White cabbage is the most popular cabbage in our country.
Raw and boiled, stewed and pickled — it is always equally tasty.
Fresh white cabbage — tender and crispy — is very good in the salad, for which the early varieties are especially suitable — the very ones that are sold in May and June.
And those that ripen by the end of autumn are more suitable for pickling and quenching.
The cultivation of cabbage, as we know it now, began more than 4 thousand years ago in the Mediterranean from a plant called wild mustard.
This culture grew in large numbers in the coastal zones. In ancient Greece and Rome, this multi-leaved plant was also called sea cabbage and wild cabbage. When the ancient breeders finally got cabbage, its taste was immediately appreciated by the vast majority of the population.
For example, the famous Roman politician and deli Caton the Elder said that «cabbage surpasses all other vegetables.» Since cabbage grows well in cool climates and can be stored all winter, it quickly found popularity in the rest of Europe and Asia. Today, China is ranked first in cabbage cultivation in the world.
It is followed by India and Russia.
The culinary specialist distinguishes varieties of white cabbage in terms of the time of their ripening.
Depending on the growing season (time from germination to harvest), all varieties and hybrids are divided into several groups: super early, early ripening, mid-early, mid-ripening, mid-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.
Close relative of white cabbage — red cabbage.
Biologically speaking, these are varietal varieties. cabbage.
Cabbage, in turn, is a variety (subspecies) of garden cabbage, which also includes kohlrabi, color, Brussels, Savoy and other representatives of the vast cabbage universe.
Young cabbage is 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 cooked dishes from young cabbage, even diabetics will like it.
What can we say about slimming natures: the low calorie content of young cabbage and here comes in plus.
The dishes that can be cooked from cabbage are varied. Soups — soup and vegetable soup, soup with meatballs and minestrone. Crispy salads from young cabbage with various sauces.
Cook the cabbage rolls or fry the cabbage cutlets. Try lasagna with cabbage or make a light and simple garnish for dinner: lightly fry the chopped cabbage in vegetable oil — you can add, for example, mushrooms to it.
Cabbage makes delicious cakes — open and closed.
There are dishes that are especially good with young cabbage — for example, soups and especially salads. Autumn cabbage, harder and coarser, traditionally turns into sauerkraut.
However, nothing prevents to let her and all the other dishes.
Young white cabbage — tender and crunchy, ripening in May-June — is very good in salad and green soup.
Strong cabbages that ripen by the end of autumn are more suitable for pickling and stewing.
Look for young cabbage bright color.
Green cabbages are especially good, almost like lime peel.
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 would lag 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 can be strange in taste, with a strange texture of leaves.
Leaves should not be soft.
Soft leaves indicate that the cabbage is a bit old or damaged.
Avoid cabbage with signs of rotting.
If the leaves are significantly damaged or there are a lot of spots and dark areas on them, you should not buy this cabbage.
Heads of large size, in general, have a milder taste than compact heads.
Concerning late cabbage, the heads of cabbage collected after frost will be sweeter than those gathered before them.
The cabbage must remain intact until you decide to eat it.
After you cut the cabbage, it begins to lose vitamin C. If you inevitably need to save half of the cabbage, closely wrap it in cling film.
Store cabbage in the container of the refrigerator. By keeping the cabbage cold, you will help it retain its nutrients and crunchy texture. Pre-fold it in a plastic bag.
Excellent quality will be saved up to two weeks.
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.
Young cabbage is the spring vegetable: it appears in May and carries a full-fledged vitamin.
Braised cabbage with meat, with potatoes and mushrooms
We consider sauerkraut to be a traditional Russian dish. But some historians.