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Cabbage
Cabbage
Cabbages are an important source of vitamins A and C
Belonging to the "Brassicaceae" species, there are dozens of families and varieties: brussels sprouts, cauliflower, broccoli, kale, and so on. All of them are prized for their distinctive flavor and versatility and are native to the Mediterranean. Cabbages were well known by our ancestors 2,500 years ago in the wild.
Characteristics of cabbage
Cabbages are an important source of vitamins A and C, are rich in calcium, magnesium, potassium and phosphorus, all of which make this vegetable an excellent antioxidant.
Choosing a cabbage?
Always choose a cabbage with strong, bright green leaves, and reject those with yellowing leaves, and a sagging or loose appearance.
Uses
Cabbage can be cooked or used in a stew or casserole, served with boiled potatoes and bacon as in Catalonia, and also in stir fries or baked au gratin.
Storing cabbage
Cabbage can be stored for several months after harvest. It is available throughout most of the year, with the variety we call winter cabbage in the markets from late summer until late winter.
Tips for cooking cabbage
Cabbages and cauliflowers have an intense flavor that that may not be to everyone’s liking. To soften the flavor, cook in warm water over a long period. To preserve the intensity of flavor, fry or steam. Put the cabbage in boiling water to keep the strong flavor.
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