How Do You Know When Cooked Cabbage Is Done

Cabbage Training | Cabbage Cooking | Tips

Cabbage
A vegetable consisting of layers of thick leaves that grow around each other from the stem. The leaves of some varieties form dense, solid heads and others accept leaves that grow more loosely around each other. Some varieties accept smooth leaves and some have crinkled leaves. Their outer leaves are generally darker green than the inner leaves. Some varieties are dark purplish ruddy and some are white. Amongst the varieties, savoy with green leaves, Napa, which has stake light-green to white leaves, ruby-red cabbage, and bok choy (Chinese cabbage) with white stems and dark green leaves. Cabbage is a skilful source of nutrients and contains a fair corporeality of soluble and insoluble fiber. When cooked, cabbage gives off a very pungent scent.
Uses: It can be used cooked or raw in dishes from corned beef and cabbage, soups & stews, to common cold dishes such as coleslaw. Another pop utilize of cabbage is to allow information technology to ferment to produce sauerkraut. Cabbage leaves are likewise used as a wrap for other foods.
How to Buy: When selecting, choose but the heads that are compact and firm. They should have fresh, crispy leaves that practice non contain any markings or browning, which may be an indication of worm damage. The head should simply contain a few loose outer leaves. The coloring of the leaves should reverberate the variety you are purchasing. In full general, the darker green the leaves the more season they have. The stalk should be trimmed and expect fresh, non dry and cracked. Avoid purchasing precut or shredded cabbage. In one case the cabbage is cutting information technology begins to lose its vitamin C content, even if it is tightly packaged or well wrapped.
Storage: Store the cabbage uncut to preclude vitamin C loss. Identify the uncut head in a perforated plastic bag and shop upward to two weeks in the fridge crisper drawer. If the cabbage is cutting, wrap the residuum of the head tightly in plastic wrap but use within a couple of days.
Varieties:
Green Cabbage	A cabbage with a house, dumbo head with smoothen leaves. Its outer leaves vary from pale green to nighttime dark-green and the inner leaves are white to pale dark-green. Information technology has a mild flavor and crisp texture. This is one of the almost commonly found cabbages.
Red Cabbage	A red or purplish cabbage that is more mild and sugariness flavored than other cabbage. It has a round, solid head and is popular for calculation color to salads, coleslaws and stir-chips. The leaves on the ruby-red cabbage are tougher than those on the green cabbage because of its longer maturity time. Red cabbage is available throughout the yr.
Savoy Cabbage	A flavorful crinkled leaf cabbage, which is ane of the best for cooking. Its caput consists of loose leaves, which vary in color from dark green to light green with lacy patterned veins. Its leaves are tender and have a milder, sweeter flavor than the green cabbage. The Savoy Cabbage is considered one of the all-time but is not always readily available.
Brussels Sprouts	A vegetable with pocket-sized, dense, meaty buds that is circular and dark-green and is unremarkably no more than ii inches in bore. It looks and tastes like a miniature cabbage. It is named later on their place of origin, Brussels, Belgium. Usually the smaller sprouts are the best tasting ones.
Napa Cabbage	A common blazon of cabbage that provides a mild flavour for a multifariousness of salad and vegetable dishes. High in vitamin C, this cabbage is predominantly grown in Asia and the U.s., mainly in California and Hawaii, where it tin exist grown twelvemonth round. In that location are ii varieties available for purchase, the "chef" variety and the "Chihili" variety. The chef variety has a alpine, more compact, head with many pale green colored leaves. This diversity may too be found named Tokyo behemothic, tropical pride or wintertime. The chihili variety has a very large head, which is more oblong shaped and its leaves are darker dark-green in color. They can be constitute with the names of market pride, michihili or shaho tsai. Both varieties have adequately big leaves in comparison to other types of cabbage or lettuce. Napa cabbage is used raw in salads and slaws, cooked past boiling or steaming to exist eaten on its own, or added to some Asian dishes. It can be used in whatsoever recipe that calls for cabbage. You can purchase Napa cabbage throughout the year at most large nutrient stores and specialty produce markets. Napa cabbage is also known as Chinese cabbage, celery cabbage, Peking cabbage, tientsin cabbage, hakusai, pe tsai, or wong bok.
Bok Choy Bok Choy - Long White Petiole Infant Bok Choy - Minor White Petiole	A blazon of Chinese vegetable of the mustard family unit. It has nighttime green leaves and white celery-like stalks that take a mild, slightly peppery flavor. Both the greens and the stalks are popular in salads and the stalks are often used in stir-fry recipes. It is besides known as pak choi, pak choy, Chinese white cabbage, Peking cabbage, celery cabbage, and white mustard cabbage. Bok choy is available throughout the twelvemonth. When selecting, await for a firm compact head with fresh leaves. If possible, the cabbage should be used when fresh because it does not store well. If it is necessary to store, go along it in the vegetable drawer of the refrigerator, wrapped in plastic. Information technology should stay fresh for a few days if stored properly.

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Cabbage Grooming

Preparing cabbage basically consist of cleaning and cutting the cabbage to the desired size. When cutting cabbage, a stainless steel knife should be used because if the knife is carbon steel, the cut edges of the cabbage volition turn blackness. The head should not be cut open until it is going to be used because once the cabbage is cutting it starts to lose its vitamin C content chop-chop. If it is necessary to cutting a portion from the head and the remainder will be stored, exist sure to wrap the remaining sections tightly in plastic wrap and store in the refrigerator.

Cleaning Cabbage

Shredding Cabbage

Cleaning and Preparing Brussels sprouts

Preparing Coleslaw

Cabbage Cooking

Cabbage tin be eaten raw or cooked. It can exist boiled, steamed, braised, sautéed, stir-fried, and microwaved. It should be cooked until just tender. Overcooking will result in limp, pasty cabbage and produce a very unpleasant scent. The unpleasant smell is caused by the sulfur compounds that are released when the cabbage is cooked too long. Also, older cabbage or those that have been stored for a long fourth dimension will have a tendency to have even a stronger smell than freshly picked cabbage. Keep the odor to a minimum by cooking uncovered with every bit little water equally possible and cook speedily, do not overcook. Adding a couple thick chunks of bread wrapped in cheesecloth to the cooking water may help to reduce the scent as well.

The color in cerise cabbage will take a trend to run when it is cooked. The cabbage turns a purplish blue and turns other foods that it is cooked with to a cherry color. To prevent the red cabbage from discoloring, add lemon juice or vinegar to the cooking h2o. Approximately 1/2 tbsp. per cup of cooking water will be sufficient.

Some common cooking methods for cooking cabbage are shown beneath.

Boiled Cabbage

Steamed Cabbage

1. Add together just plenty water to a saucepan so that the water will not boil upward through the steamer handbasket when it is placed in the pan.
2. Bring the water to a boil.
3. Place shredded cabbage or wedges into the steamer basket and identify the basket in the pan of boiling h2o.
4. Comprehend and cook shredded cabbage for 5 to 8 minutes and wedges for x to 12 minutes. Cook merely until tender-crisp.
5. When done, remove steamer handbasket, flavour cabbage as desired and serve while warm.

Microwaved Cabbage

1. Place shredded cabbage or cabbage wedges in a microwave prophylactic baking dish.
2. To cook wedges: add together 2 tablespoons of water or broth, and microwave for 5 or 6 minutes.
3. To cook shredded cabbage: add one/4 loving cup of water or goop per 2 cups of cabbage, and microwave for v minutes. Stop halfway through cooking time and stir cabbage. Terminate cooking.
4. Drain liquid and season as desired. Serve while warm.

Stir-Fried Cabbage

Steamed Brussels Sprouts

Boiled Brussels Sprouts

Tips

• When cooking red cabbage, prevent the color from running past adding some vinegar or lemon juice to the cooking water.
• To add a different flavour to your sandwich, add shredded cabbage instead of lettuce.
• Add together a little cherry cabbage in with light-green cabbage to give more colour to the salad.
• Rather than shredding the cabbage, cut it into wedges and steam until it is simply tender.
• When cooking cabbage, place simply ½ to ¾ inch of water in the pan. Too much water volition cause the cabbage's color to fade, nutrients and flavor to be lost, and the cabbage to become soggy and limp.
• Exercise not add any acidic ingredients to the water. Wait to flavor cabbage until cooking is completed.
• For cabbage dishes/salads that are served cold, incorporate plenty fourth dimension into your planning to allow the dish to cool in the refrigerator for at least 1 hour.
• When cabbage is done steaming, comprehend with melted butter, toasted nuts, minced onion & celery.

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Source: https://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp#:~:text=Check%20several%20times%20through%20out,a%20colander%20to%20remove%20water.

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