Cabbage – A Mild Cabbage

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Cabbage – A Mild Cabbage

Cabbage or pointed cabbage is a kind of vegetable cabbage (Brassica oleracea), and comes as the Chinese cabbage is probably from China. Although it is closely related to cabbage, but cabbage is much more tender and friendly than all the other varieties of Cabbage. Closely related to cabbage is also Filder herb, which is preferably processed to Sauerkraut. Cabbage is generally regarded as a winter vegetable, cabbage is already in the spring and is harvested in the early Winter. Therefore, cabbage is also referred to sometimes as a summer cabbage. Its name to the cabbage owes its Form: Growth habit is loose and cone-shaped, towards the top, the green-yellow pointed leaves. The longer the cabbage is stored, the more he turns to the Yellowish. When buying, one should pay attention therefore to the green color.

Cabbage: recipes for every taste

Cabbage recipes exist in Abundance. This is for everyone to find a suitable recipe. Depending on the recipe and preparation, the age of the pointed cabbage can also play a role. Early harvested cabbage is especially tender and mild, and, therefore, must be to Prepare stuffed cabbage, not even pre-cooked. Also as a cabbage salad preparation with raw leaves. For example, a cabbage and an Apple, finely grated, and a handful of raisins, a jar of horseradish and a Cup of sour cream in a bowl and mix well, with a little salt and pepper to taste – done.

If you like the vegetables a little savory, a recipe for fried cabbage salad: with cabbage, beans, chicken breast fillet, Oil, Crème fraiche, yogurt, lemon juice and a little pepper. This and similar recipes are suitable, in Particular, as an Alternative to heavy meals during hot summer days.

Cabbage cooked with healthy effect

100g cabbage only have 20 calories, vegetables, Vitamin B1, B2, beta-carotene and potassium hydrates. Like all types of cabbage, the cabbage has a high Ascorbigen content, resulting in the cooking of Vitamin C developed. During preparation you should try to avoid too long cooking because the cabbage loses otherwise its delicate taste. A gentler Form of the preparation is, however, a brief Blanching or Steaming the leaves. A tasty variant also offers the following recipe for cabbage with minced meat and pan (for four people):

  • Two small pointed coal
  • 500g minced meat
  • Two Onions
  • Oil
  • Pepper and salt
  • Paprika powder
  • Depending on the flavor of broth and sauce binder

Fry the minced meat and chopped cabbage and add onions. The cabbage may only get a very slight brown tint. Season with spices and to taste broth or sauce binder. As a side dish, potatoes are. Also in the cabbage-casserole of minced meat makes a good. Instead of potatoes you can try here noodles a recipe with band: Just a little Crème fraiche, sauce binder, beef broth, water, salt, pepper and paprika powder and add before baking with sprinkle cheese.

Cabbage recipes for vegetarians

Vegetarians just don’t know raw cabbage to appreciate the salad even more hearty cabbage recipes are easy without flesh spells. Who do not need a classic cabbage-minced-meat-recipe, and the vegetables better in vegetarian Form, to prepare, needs only a finely chopped onion in a pot with Butter until they are translucent, add half Cup of whipped cream and add the whole can for about ten to 15 minutes, bring to the boil.

In the meantime, the cabbage and cut into wide strips and cook in boiling salted water for five minutes to blanch. The onion cream sauce is now swirled with an egg yolk and seasoned with salt and pepper. Then the cabbage can be lifted. For the cold days cabbage soup is also excellent with different type of vegetables. Fruit-friends: Rather than vegetables you can try, for example, in a cabbage stew with pears.

Cabbage freezing

Who has something left and the cabbage is not more fresh, want to eat the vegetables also, like any other freeze. As for the recipes for cooking, also applies here: Long cook do not get the cabbage, before Freezing only briefly blanch. Although cabbage can be raw, and freezing, then it is even easier to digest. On the other hand, the danger that the cabbage will be soggy.

Generally, you should cabbage only briefly, that is a maximum of one week, store. Because vegetables can lose already after a few days of its vitamins and taste. The best dark and cool, or, even better, in the vegetable compartment of the refrigerator to store. Little tip: The pointed head will keep longer if it is wrapped in a damp cloth. He is cut already, he belongs in the tin foil.