Vegetable - Cabbage - Other Tips

Cabbage

1. Selection Tips :
   • Different varieties of cabbages are available in supermarkets all the year round. Always choose cabbage heads that are large, firm and dense. They should be heavy for their size with bright, crisp and colorful leaves which are devoid of cracks, blemishes, bruises or insect nibbles.
   • Fresh cabbages generally have abundant outer leaves. Green grocers often pull out the wilted outer leaves as the cabbage ages to make it look fresh.
   • Avoid those cabbages that are fluffy or whose outer leaves have been stripped away.
   • Check the bottom of the cabbage to ensure that the leaves are tightly packed.
2. Storage Tips :
   • While storing, it should be ensured that it retains its freshness and Vitamin C content and this can be best done by keeping it cold.
   • Loose leaved cabbages do not last long and it should be stored in a cool, dark place.
   • Whole head of cabbage should be kept in a plastic bag and can be stored in the refrigerator for up to a week or two.
   • Another way to store it is to freeze it. For this purpose, cut the vegetable into coarse shreds and blanch for about 2 minutes in boiling water. Drain and chill the shreds. Place them in airtight containers and freeze.
3. Cooking:Cooked cabbage is often criticized for its pungent, unpleasant odour and taste. These develop when cabbage is overcooked and hydrogen sulphide gas is produced.So,cook it on low flame to avoid this.

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