Cooking Cabbage: The way to Cook Cabbage
Cabbage is king of cruciferous vegetables in defending the body against illness. Coming from all foods rated high for cancer prevention, few rank of up to cabbage. While its cancer fighting properties have gained plenty of attention, there are other reasons to make cabbage a mainstay of one's diet too. It's low in calories and has minimal sodium or fat, understandably. Combined with its large quantity of insoluble fiber it is also ideal for those attempting to lose weight.
In addition, cabbage is really as rich in vitamin C as citrus fruits, effortlessly its protective and healing properties. A single cup of shredded cabbage gives you two-thirds of the recommended daily allowance with this important vitamin. That's fantastic news because the human body can't store ascorbic acid so you need to consume it on a daily basis to maintain it within the body. So cabbage may also help combat seasonal colds and flu!
With it's power-packed nutritional benefits and so many savory ways to enjoy it, there's no reason never to find more fun ways to add cabbage on your menu. That said, there are many kinds of cabbage to choose from. We're all familiar with the compact, light green heads which can be readily available. Besides those, you can also choose from the slightly sweeter, yet robust and peppery red cabbage; the crinkly leafed, mild flavored Savoy cabbage; and also the elongated, celery looking, crunchy Chinese cabbage, also known as bok choy.
Common red and green cabbage are already bred for storage and longevity so they can be enjoyed year-round. The more delicate Savoy cabbage is most beneficial during the fall. Bok choy can be bought through January when it looks crisp and fresh. For all sorts, look for firm heads with bright, crisp leaves that are firmly packed and for their size. Prevent heads with wilted, yellowed leaves or people that have signs of mold or worm damage.
Red and green cabbage will keep well for two weeks or more in your refrigerator. Wrap the entire head of cabbage in paper towel and store it in the plastic bag, not tightly closed, inside the crisper section to preserve the vitamins. Savoy cabbage and bok choy will keep about a week, because of the same treatment.
Preparing Raw Cabbage
All cabbage must be washed and the outer leaves trimmed right before use. Trim off and discard the stem end. Cut the core out in a cone shape and discard or grate for slaw (it provides a stronger taste). Slice or cut cabbage into thin wedges before washing. Discard any withered or stringy parts. For mildest flavor and tenderness, remove and discard the fibrous thick ribs from your outer leaves
Grate or shred cabbage raw to utilize in any number of different varieties of salads or coleslaw. If by using a food processor, use the slicing blade to shred cabbage. The shredding blade will suffice too finely. Try combining shredded Savoy cabbage with some other kinds of lettuce in tossed green salads. Incorporating red cabbage adds nice color and peppery flavor to salads.
Having the Odor Out
If you'd prefer cabbage but not the odor it emits during cooking listed below are a couple of suggestions to minimize the characteristic odor. First, when you find yourself cooking cabbage, add a whole English walnut (in the shell) or a celery stalk for the water while you are cooking. Otherwise, choose brief, healthy methods, for example microwaving, or stir-frying, or steaming in order to cook your cabbage. The smell doubles with cooking times beyond 5 minutes and decreases its anti-cancer properties.
Cooking Methods for Cabbage
New studies appear to indicate that slightly cooked cabbage yields more nutritional power than raw. Bok choy or Chinese cabbage is really a natural then to utilize in stir frys. Green cabbage is very good in a quick saute. Both green and red cabbage are delicious in slow, gentle braises. Try sauteing red cabbage with red cooking apples which has a pinch of grated nutmeg and serving with grilled chicken.
My in history favorite way to eat cabbage is usually to cook it within the microwave with a little water to steam it, just until it's soft - about a few minutes. Drain the water and add a pat of butter, plus grated sage and salt and pepper to taste. Delicious!
Cabbage might be common, but it's uncommonly good for you. Your broadest health improvements from cabbage will probably come from inclusion of varieties in your diet. With innumerable solutions to introduce more cabbage in your diet, why don't you see what you might come up with today.
THE RIGHT WAY
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