Cooking cabbage: How to cook cabbage

Cabbage is the king of cruciferous vegetables for the defense of the body against diseases. Of all the foods considered high for cancer prevention, only a few areas rich as cabbage. Although cancer properties have attracted a lot of attention, there are other reasons to make cabbage a staple of your diet. It is low in calories and has almost no sodium or fat, as you would expect. In combination with its high content of insoluble fiber, it is also ideal for those who want to lose weight.

Also, cabbage is as rich in vitamin C as citrus, with all its protective and healing properties. With only one cup of grated cabbage, you will receive two-thirds of the recommended daily intake for this important vitamin. This is good news because the human body can not store vitamin C; you must eat it daily to keep it in your body. Kohl can even help fight colds and seasonal flu!

Selection of cabbage

With its powerful nutritional benefits and many delicious ways to enjoy it, there’s no reason to find more fun ways to add cabbage to your menu. That said, there are several types of cabbage to choose from. We all know the compact and bright green heads that are immediately available. Also, you can choose from the slightly sweeter, but sturdy and peppery red cabbage. slightly spicy kale; and the elongated and crisp Chinese cabbage, also known as Bok Choy.

The common red cabbage and kale have been bred for storage and longevity so that they can be enjoyed all year round. Soft cabbage is better in the fall. The bok choy can be bought until January when it looks fresh and crispy. For all species, look for strong heads with bright, crisp leaves, firm and heavy for their size. Avoid heads with faded or yellowed leaves or signs of mold or worm damage.

Storing cabbage

Red and kale can be kept refrigerated for at least two weeks. Wrap the entire cabbage in a paper towel and store it in a plastic bag that is not tightly closed in the sharpest part to preserve the vitamins. Savoy and Bok Choy spend about a week on the same treatment.

Prepare raw cabbage

All cabbages should be washed and the outer leaves cut shortly before use. Cut off the end of the stem and discard it. Cut the kernel into a cone and toss or grate it for the cabbage salad (it has a stronger flavor). Cut cabbage into thin slices before washing. Discard the faded or shooting parts. Cut the fibrous and thick ribs from the outer leaves and discard them for a mild taste and delicacy

Grate or chop the cabbage for use in any number of salads or coleslaw. If you are using a food processor, chop the cabbage with the slicing blade. The shredder cuts it too well. Try to combine sliced ​​Chinese cabbage with different types of lettuce in green salads. The incorporation of red cabbage gives salads a beautiful color and a peppery taste.

Cooking methods for cabbage

New studies seem to suggest that lightly cooked cabbage provides more nutritional power than raw. Bok choy or Chinese cabbage is a natural part of sautéed dishes. Kale is ideal for a quick jump. Red and kale are tasted in slow and sweet pans. Roast red cabbage with baked red apples and a pinch of grated nutmeg and serve with grilled chicken.

My absolute favorite is to cook it in the microwave with a little water to soften it until it’s soft – about five minutes. Drain the water and add a piece of butter, grated sage, salt, and pepper. Delicious!

Take out the smell

If you like cabbage, but not the smell it gives off when cooking, here are some suggestions for minimizing the characteristic smell. When cooking cabbage, start by pouring a whole English walnut (in a cup) or a celery stick into the water while cooking. Otherwise, choose healthy methods such as microwaves, frying or steaming to prepare your cabbage. The smell doubles with cooking times of more than 5 minutes and reduces its anti-cancer properties.

Cabbage may be common, but it is exceptionally good for you. Your most common health benefits for cabbage are probably due to the inclusion of all varieties in your diet. With countless ways to introduce more cabbage into your diet, why do not you see what you can offer today?