Cabbages are large, round, leafy members of the brassica
family. There are many varieties of cabbage and they're harvested at
different times throughout the year. Home-grown varieties include Savoy,
January King, white, and red cabbages. Raw, cooked or preserved,
cabbages play an important role in both Western and Eastern cuisines.
They're packed with vitamins, high in iron and potassium and low in
calories.
Buyer's guide
Cabbages should have tight compact heads and no sign of wilting; the stalk should look moist and freshly cut.
Preparation
Cabbage is excellent finely sliced and eaten raw in
salads. When cooked, the briefest cooking methods, such as steaming or
stir-frying, are best. Apart from red cabbage, which breaks the rule and
benefits from long cooking, overcooked cabbage releases sulphur which
reminds many of bad school meals!
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