Carvings & Arts Beauty - Cabbage

Have a look at the wonderful carvings and Arts made with this Vegetable :


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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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Vegetable - Cabbage - Allergies

Cabbage

1. Side effects :An allergic reaction to cabbage is rare, however, serious reactions are possible. Within a few minutes to an hour of ingesting cabbage, the immune system begins producing IgE antibodies that target the proteins present in cabbage.The symptoms are typically mild, however, anaphylaxis, a life-threatening reaction may occur. Seek immediate medical attention if you experience breathing difficulties after eating cabbage.
2. Bloating :Excessive consumption of cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose which the human small intestine cannot digest.
3. Food-borne illness :Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes and Clostridium botulinum. The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. Shigella species are able to survive in shredded cabbage.Two outbreaks of E. coli in the United States have been linked to cabbage consumption. Biological risk assessments have concluded that there is the potential for further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.

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