Cabbage is a plant that is also known as headed cabbage. It is a biennial vegetable grown for its large dense leaved heads that come in a variety of flavors and colors such as red, purple, green and white.
This crop is closely related to other vegetables such as broccoli, Brussels sprouts, cauliflower, kale, arugula, kohlrabi and Bok Choy (Chinese cabbage) among others. The cabbage heads vary in size from about half a kilo to about 5 kilograms in weight and reach up to the size of a soccer ball.
Similar to the onion, cabbage is multi-layered leafed vegetable with the leaves packed tightly together.
This vegetable can be stored for just a few days in a refrigerator but loses nutrients the longer it keeps so fresh crops are preferred when selecting. Fresh cabbage has crisp and firm leaves. The head should be firm and solid and feel heavy for its size. The leaves should be glossy and vibrant in color.
To Prepare Cabbage for Eating
Cabbage should be washed thoroughly in cool running water to properly remove the dirt and soil between the layers as well as any insects and pests that may be dwelling in between the leaves. It should then be further soaked in salty water for a further 30 to 45 minutes again to remove any persistent pests as well as to remove any pesticides and insecticides residue.
Any withered outer leaves should be removed together with the stem. It is the easiest to split the head in half then lay the flat surface on the chopping board and cut further. You can shred, chop, cube or cut the leaves in anyway that is demanded of in the A recipe is a set of instructions that describe how to prepare a culinary dish and covers the ingredients and method. It consists of the name of the dish, the time it will take to prepare, the individual ingredients and the amounts needed to make the dish. Instructions covering the preparation method, the number of servings the flavor and texture... More.
Cabbage can be eaten raw in A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More dishes. The most common being coleslaw. It can also be used in picked dishes, filling as well as an ingredient in vegetable dishes.
You can also To fry is the act of cooking food in oil or fat. This is done to achieve a texture and flavor that cannot be achieved using water-based cooking. Oils and fats reach higher temperatures than water at normal atmospheric pressure. This allows fried food to cook at higher temperatures. This method allows food to have crispy textures and distinct flavors... More, To Sauté is to cook food by quickly frying in a hot pan with a small amount of oil or fat. This is done in order to brown the surface while preserving the moisture, flavor, and texture of the food. The food is usually cut into small pieces or sliced to quicken the process. Foods that are commonly Sautéed include... More, To sear is a method of cooking where one would grill, bake, braise, roast or sauté the meat, fish or poultry at high temperature to form a caramelized crust. This allows the meats to attain distinct flavors, improved appearance with the browning and improve texture. This method alone is usually used with more tender cuts of meats unless it is... More, To roast is to cook food in indirect or diffused dry heat such as in an oven where the heat surrounds the food somewhat evenly. This method of cooking helps impart flavor and while the texture on the surface is caramelized and browned. Generally, it is meat, poultry, fish and root vegetables which tend to be roasted. It results in... More, To bake is to cook food in prolonged dry heat in an oven, coal pit or hot sand. The prolonging allows for the heat to spread throughout the dish. This method is very similar to roast cooking. Virtually every type of food can be baked but it is usually the exclusive method of choice for preparation of foods like bread,... More, To steam is to cook food using none other than steam or vaporized boiling water in a food steamer or wok or similar utensil. The food is kept away from the boiling water but not the steam. It is usually used to cook starches and vegetables and rarely is it used with meats unless for medical reasons and individual desires.... More, To braise is to sear food lightly over high heat then cover the pan and finish off the cooking in lower heat in some amount of little liquid. This technique of cooking is also called Pot roasting depending on the amount of liquid added. This method of cooking is usually applied to meats which are tougher and need time to... More and pretty much cook cabbage in unlimited ways.
It pairs well with carrots, onions, garlic, tomatoes, green chilies, bell peppers, rice and potatoes among other vegetables. It also goes well with meat, poultry and fish dishes. It can also be found in Soup is a liquid that can be eaten as a complete food. It can either be thick or clear and can be served hot or cold with accompaniments such as crouton or bread buns. Soup may contain solids such as seafood or meats depending on the type. Clear soups are either bouillon and consommé while thick soups can be thickened... More, stew and other starter dishes.
Cabbage contains just 25 A calorie is a unit of energy used in several fields. It is the amount of energy needed to raise the temperature of one gram of water by one degree Celsius at one atmospheric pressure or the pressure at sea level. When relating to food, Calories with capital "C", also known as the food calorie the same energy as 1000... More per 100 grams. It contains no cholesterol and is very low in Better known as cooking fat, it is a macro-nutrient made up of three fatty acid chains and the alcohol glycerol. Fat is the general term used in culinary arts to refer to the fats which are solid at room temperature, for example, shortening and lard. It is differentiated from cooking oil in the oil remains liquid at room temperature. They... More. It is rich in dietary Fiber also referred to as dietary fiber or roughage is the indigestible portion of food derived from plants. It comes either soluble in water or insoluble. They are normally resistant to absorption in the human digestive tract. They are found in fruits, vegetables, and whole grains. It helps increase bulk in ingested foods, softens stool and shortens the total time... More, anti-oxidants, vitamins, and minerals.
Cabbage is rich in the B complex vitamins such as Folates are also known as Folic acid or vitamin B9 is good for DNA synthesis and is essential for alleviating Anemia and in pregnant women infant neural tube defects. It is a water-soluble vitamin. Folic acid can be found naturally in leafy green vegetables. Steam cooking helps retain more of the vitamin during cooking. You can also get it from... More and Pyridoxine is also known as pyridoxol or vitamin B6 and can be gotten from fruit, vegetables, and grains. It helps prevent confusion, ulcerations, conjuctivitis, intertigo and neuropathy among others. Alcoholics and the elderly are usually the demographics that tend to have increased risk of vitamin B6 deficiency.... More. It also contains Niacin is also known as Nicotinic acid or vitamin B3 and is useful for the prevention of nausea, skin and mouth lesions, anemia, headaches and exhaustion. It is also useful in the regulation of high cholesterol in the system. It an be found mainly in protein foods like liver, chicken, beef, fish, cereal, peanuts and legumes.... More, Pantothenic acid is also known as vitamin B5. It is a water soluble vitamin used by animals to synthesize coenzyme-A (CoA), as well as to metabolize proteins, carbohydrates and fats. Major food sources include dried mushrooms, liver, dried egg yolks and sunflower seeds among others. Pantothenic acid deficiency is extremely rare but symptoms include impaired energy production, irritability, fatigue, and... More, Thiamin, Thiamine or Vitamin B1 helps prevent disorders like beriberi and korsakoff's syndrome and can lead to metabolic coma and death. Yeast, yeast extract, pork, whole grain brown bread and other cereals are good sources of vitamin B1.... More, and Riboflavin is also known as vitamin B2 helps prevent migraines and is good for cellular respiration. It can be found in eggs, milk, meat and green vegetables. Deficiency results in symptoms similar to Pellagra. Others include chapped lips, red tongue, sore throat, inflammation of the mouth and scaly rashes on private parts.... More. It is also a decent source of Vitamin A is a group of unsaturated nutritional organic compounds like retinol, retinoic acid provitamin A carotenoids like beta-carotene and is important for growth, immune system and good vision especially in low-light and color vision. It can be found in several foods including liver, cod liver oil, carrot, green vegetables, butter, milk sweet potato, Cheese and fish among others.... More. It is a great source of vitamin C and vitamin K.
It is also a good source of vitamin Potassium, Iron and Manganese. You can also get good quantities of Calcium, Magnesium, and Phosphorous.