Cabbage should be heavy in size with bright colorful and crisp leaves without any crack or bruise.Do not buy cabbage that is precut, shredded or halved, as it will lead to loss of valuable vitamin C.You can place the entire head of cabbage in a plastic bag and store it in a refrigerator for even a week.If required, the remaining cabbage should be stored in a plastic bag with a few drops of water sprinkled on the cut side. .

How to Select and Store Cabbage: 14 Steps (with Pictures)

When you're ready to use the cabbage, peel off the outer leaves so you're only eating the freshest parts of the vegetable. .

All About Cabbage: Pick, Store, and Prep Cabbage

It takes well to all kinds of cooking styles, from the grill to the slow cooker.Cabbage is a leafy vegetable that comes in green, purple or red, and white varieties.Other members of the family are broccoli, Brussels sprouts, cauliflower, kohrabi, and collard greens.Cabbage comes in four main types: Green, red (or purple), Savoy, and napa.Also, the somewhat wrinkly leaves are a very light green, which taper into a white stem.Napa cabbage is very popular in Asian cooking, including Japanese, Korean, and Chinese cuisine.Store whole heads of cabbage in a plastic bag in the crisper of your fridge for about a month.For best results, leave the heads whole, and don't wash or cut them until you're ready to prep.The Dutch and German navies sailed with barrels of vitamin C-rich sauerkraut to prevent the scourge of scurvy.Reaching further back, the Romans considered cabbage a hangover cure.And if you were Aristotle, musing about in ancient Greece, and you'd sampled a poisonous mushroom by mistake, you'd have chugged cabbage juice as an antidote.Toss raw cabbage leaves in salads and slaws for a welcome crunch with sharp flavor.When it's cooked, cabbage's flavor mellows a bit and it becomes more tender — it's a great addition to stir-fries, soups, and stews. .

Cabbage tips: How to choose, store, clean and cook this versatile

(Some believe acid also helps with the dreaded “cabbage smell.”) I love the sweetness of bok choy and how it remains juicy thanks to its thick stems, even after it’s been roasted, steamed or sauteed. .

Cabbage

Splitting happens when the plant takes up water so fast the excess cannot escape through the tightly overlapped leaves, and the head bursts.It is easy to grow in a home garden, and, once harvested, can be enjoyed in numerous dishes.Cabbage is a cool-weather crop that can tolerate frost but not heat.Splitting happens when the plant takes up water so fast the excess cannot escape through the tightly overlapped leaves, and the head bursts.Where there's a long cool period, seed can be sown directly in the garden in the fall for winter harvest.Earliana, harvest at 60 days from transplants, is a small, compact early variety.Early Jersey Wakefield, harvest at 63 days, produces heads that are full-sized, pointed, and with a sweet flavor.Ruby Ball, harvest at 68 days, produces purple heads that are four to six pounds; it is an All America Selection. .

Best Cabbage for Sauerkraut: How to Select, Buy, Store

Learn how to select the best cabbage for sauerkraut and use my buying tips to pick the right head.Does the type of cabbage your select or the time of year your ferment make a difference?Let’s find out not only about picking the perfect cabbage for stellar fermentation success but just how beneficial cabbage… and sauerkraut are for you.You’ll also find kohlrabi, kale, broccoli, brussels sprouts, and cauliflower in this family.Studies support that cruciferous vegetables reduce the risk of cancer due to the presence of sulforaphane, a compound that causes their strong and bitter taste.Vitamin C in cabbage helps reduce inflammation, boosts immunity, promotes skin elasticity, and overall health.The presence of antioxidants protect our cells from free radicals, which are linked to diseases like cancer and Alzheimer’s.Moreover, the fiber and water content of cabbage helps in digestion and removal of toxins from the body.Found in sauerkraut: probiotics, increased levels of vitamin C, acetylcholine for digestion and much much more.A study showed that fermentation even increased the antioxidant properties (vitamin c levels) of red cabbages.Acetylcholine, an organic chemical found in sauerkraut, aids in digestion and bowel movement.Red cabbage sauerkraut has about 700 mg of vitamin C, which is ten times the recommended amount for daily intake.I almost always use the traditional round-headed green cabbage, because it is commonly grown by my local farmers, has a nice texture, and retains most of its crunch throughout the fermentation process.A compound called anthocyanins gives red cabbage—as well as blueberries, Concord grapes, and black tomatoes—its distinctive dark color.It ferments more quickly than common green cabbage and you’ll end up with softer sauerkraut.It is oblong-shaped with white stalks and crinkly, light yellow to pale green leaves.However, if you are getting less than stellar results with your sauerkraut, I find that the use of old cabbage that has been stored for many months is often the culprit.Choose cabbage heads that are firm, compact and dense, or heavy for their size.The sugars in sweet-tasting cabbage helps in the fermentation process and result in a greater depth of flavor in your sauerkraut.Fresh cabbage will be teeming with beneficial bacteria and will enable you to have a successful ferment.It is not advisable to buy precut cabbage because it begins to lose its vitamin C content from the moment it is cut.In that case, it might be comforting to know that cabbage is part of the Environmental Working Group’s “Clean 15”, which is a list of fruits and vegetables with the lowest concentrations of pesticides.This is why, technically, sauerkraut is safer to eat than coleslaw or fresh green salad.The nutrients in the vegetables are the food of the good bacteria that help in the fermentation process.Cabbage also reacts to cold conditions and frost by producing sugars, making it taste rather sweet.When you cut open winter cabbage, you’ll notice that the leaves are compact and tight with little or no hollow space between them.When you cut open summer cabbage, you’ll notice that the leaves are loose with hollow space between them.Wrapping the cabbage tightly in plastic and storing it in the crisper will make it last longer for up to about 2 weeks.Wrapping the cabbage in damp paper towel first before putting it in plastic will also help retain its moisture.To extend its life, you can store halves of cut cabbage in a sealed plastic bag or container then refrigerate.For those who have a root cellar, wrap the cabbage heads individually in paper and store separately. .

4 Types of Cabbage You Need to Know About (Because Cabbage

But when you head to the supermarket to buy this crunchy vegetable, there isn’t just one big bin of cabbage.Corned beef and green cabbage, friends since forever Photo by Laura Murray, styling by Anna Bilingskog.You can slice it for vinegar-y or mayonnaise-y slaw, braise it alongside hefty meats, ferment it to make sauerkraut, stir fry it with some soy and protein, slice or chop it in a salad, or char the hell out of it by roasting or grilling.The ribs (the thick parts toward the core) are very hefty, which makes them hold up to more aggressive cooking.Red cabbage, at home on some tostadas Photo by Alex Lau, food styling by Judy Mancini.We really love to quick-pickle sliced red cabbage or use it in a vinegar-based slaw on top of some tacos.The color of red cabbage bleeds into the surrounding ingredients, so if you don’t want things turning a little bit purple, stick with green.Napa cabbage caramelizes really well, picking up nice color quickly, since the leaves are thinner and ribs less hearty.The only thing to keep in mind with Napa cabbage is that it wilts very quickly, so if you’re using it raw, make sure to move with haste. .

Weight loss: Choosing a diet that's right for you

Magazines, books and websites all promise that you'll lose all the weight you want for good, using diets that eliminate fat or carbs or those that tout superfoods or special supplements.And you can discuss how to exercise safely, especially if you have physical or medical challenges, or pain with daily tasks.Your doctor might be able to direct you to weight-loss support groups or refer you to a registered dietitian.Some weight-loss programs require you to buy supplements or meals, visit weight-loss clinics or attend support meetings.Some weight-loss programs require you to buy supplements or meals, visit weight-loss clinics or attend support meetings.It's tempting to buy into promises of rapid and dramatic weight loss, but a slow and steady approach is easier to maintain and usually beats fast weight loss for the long term.A weight loss of 0.5 to 2 pounds (0.2 to 0.9 kilograms) a week is the typical recommendation.In some situations, faster weight loss can be safe if it's done right — such as a very low-calorie diet with medical supervision, or a brief quick-start phase of a healthy-eating plan.Successful weight loss requires a long-term commitment to making healthy lifestyle changes in eating, exercise and behavior.A healthy diet includes vegetables and fruits, whole grains, low-fat dairy products, lean protein sources, and nuts and seeds.It should feature foods you can find in your local grocery store and that you enjoy eating.However, the plan should limit alcohol, sugary drinks and high-sugar sweets because the calories in them don't provide enough nutrients.A healthy diet includes vegetables and fruits, whole grains, low-fat dairy products, lean protein sources, and nuts and seeds.It should feature foods you can find in your local grocery store and that you enjoy eating.However, the plan should limit alcohol, sugary drinks and high-sugar sweets because the calories in them don't provide enough nutrients.Eating large quantities of certain foods, such as grapefruit or meat; drastically cutting calories; or eliminating entire food groups, such as carbs, can cause nutritional problems.Safe and healthy diets do not require excessive vitamins or supplements.Safe and healthy diets do not require excessive vitamins or supplements.A diet should include foods you like, that you would enjoy eating for life — not ones you can tolerate over the course of the plan.A diet should include foods you like, that you would enjoy eating for life — not ones you can tolerate over the course of the plan.Exercise plus fewer calories can help give your weight loss a boost.Diet type and examples Flexible Nutritionally balanced Sustainable for long term DASH = Dietary Approaches to Stop Hypertension, HMR = Health Management Resources.Balanced (DASH, Mayo Clinic, Mediterranean, Weight Watchers) Yes.Meal replacement (Jenny Craig, HMR, Medifast, Nutrisystem, SlimFast) No.Does it teach you how to make positive, healthy changes in your life to help maintain your weight loss?Does it teach you how to make positive, healthy changes in your life to help maintain your weight loss?If you go to a weight-loss clinic, what expertise, training, certifications and experience do the doctors, dietitians and other staff have?If you go to a weight-loss clinic, what expertise, training, certifications and experience do the doctors, dietitians and other staff have?Does the program claim that you'll lose a lot of weight quickly or that you can target certain areas of your body?Successful weight loss requires long-term changes to your eating habits and physical activity.But combining a healthier diet with more activity is the best way to lose weight, keep it off for the long term and improve your health.If you are a Mayo Clinic patient, this could include protected health information. .

Napa Cabbage and Wong Bok: Kitchen Basics

Avoid greens whose leaves are slightly wilted or exhibit brown spots.Napa cabbage can be stored for weeks and even months if refrigerated in an upright position.Remove the desired number of leaves and trim the base of each, wash, drain, and use cooked or raw.Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries.For stir-fry, salads, or soups, separate the leaves in julienne strips, wide ribbons, or squares.Add ribbons to the broth during the last few minutes of cooking or simmer for a longer period of time in thick, stewy soups.Remove the cabbage with a slotted spoon and dry on a kitchen towel or a paper-towel-lined plate.Stir-fry until the leaves start to wilt then add a quarter cup or slightly more vegetable stock.Add thinly sliced, shredded, or small whole leaves and season with soy sauce or salt and pepper.Napa cabbage forms a stout head to about 10 inches (25 cm) high. .

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