Tag: Cabbage

There’s good reason: Worms or other insects could be inside the cabbage, so to be safe, remove the thick outer leaves, cut the cabbage into wedges, and rinse them in a colander under running water. Shake them dry as best as you can, then pat them with a clean cotton towel to remove additional moisture. […]

To make a quick and easy side, chop the cabbage and boil it for 3-5 minutes, then season it to taste. To learn how to select a fresh white cabbage for cooking, scroll down! How long should I boil white cabbage for? Whether the cabbage is in wedges or in strips, boil until it is […]

Traditionally, kimchi is over-salted to remove as much of the water as possible, which requires a lot of salt–as well as a lot of water for rinsing it off. Instead, Felikson uses salt in the amount of 2-percent of the weight of the cabbage (This is where your handy electronic food scale comes in). Why […]

Add a little cream or brown sugar to help balance the saltiness of your cabbage dish. A small amount of white wine, red wine or apple cider vinegar will also work. Start with small amounts, taste-testing after each addition, until you’re satisfied with the flavor. How do you neutralize excess salt? How to Neutralize Salt […]

Brining Kimchi Dry method: Sprinkle coarse sea salt between the leaves of cabbages, leave them for 4 hours. Wet method: Make salt solution and FULLY immerse napa cabbages in the solution for a total of 12-16 hours (flip the cabbages after 6-8 hours). How long should I salt my kimchi? Make Ahead: The vegetables need […]

Substitute for Napa cabbage Bok choy – Use either baby bok choy or the standard large bok choy. OR – Swap out with green cabbage. This cabbage will take longer to cookto cookA cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic […]

With a chef’s knife, cut in half lengthwise, all the way through the core. If you’re making shredded cabbage, you need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage, and remove it from each half. What knife should I […]

Round in shape, with tightly packed layers of leaves, white cabbage is the most common of the cabbages. They can vary in colour from very white to mid green, although the inner leaves are usually pale. This vegetable is a member of the brassica—or cabbage—family, also known as a cruciferous vegetable. What color is White […]

What kind of cabbage should you use? Green cabbage – this is your standard head of cabbage. Savoy cabbage – this will give you pretty cabbage rolls and is easy to work with. Napa cabbage – this is another easy-to-use cabbage due to the shape of its leaves. Why are my cabbage rolls tough? If […]

You can eat flowering kales and cabbages — also known as ornamental kalle and cabbage — but you won’t want to. You’ll want them in your garden beds and borders — or in containers — where they will continue to “bloom” well into winter. Is ornamental cabbage edible? While ornamental cabbage and kale are edible, […]

Freshly shredded cabbage generally lasts for 3-5 days in the refrigerator. Use frozen cabbage within 4 to 8 weeks. Proper storage, along with preparation methods such as pickling, freezing, dehydrating, and brining will extend the life of shredded cabbage for a longer period. How long is bagged shredded cabbage good for? 2-3 daysHow to store […]

Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. Red Cabbage – Similar to green cabbage, but with dark reddish-purple leaves. We think the flavor is a little deeper and earthier. How would you describe the taste of cabbage? While cooked cabbage can easily take on the flavor of […]

It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews and slaws. This versatile veggie can even be fermented and made into sauerkraut. In addition to being adaptable to many recipes, cabbage is extremely affordable. How do you eat raw green cabbage? Here is my list: […]

Savoy cabbage has deep green, crinkled leaves and is slightly more tender than regular white/green cabbage. If you can’t find Savoy cabbage then Chinese cabbage (also called Napa cabbage or sometimes Nappa cabbage) would be the best alternative. Is savoy cabbage the same as white cabbage? 5. Savoy cabbage. Since they’re as huge as a […]

Cut the cabbage head lengthwise in half and then into wedges (or quarters). If there are signs of worms or insects after the head is cut open, rid the cabbage of them by soaking it in salt water for 20 minutes. Should cabbage be soaked before cooking? Soak cabbage in saltwater or vinegar for about […]

The first we’ll leave for another day. But a simple treatment for raw cabbage — salting — makes it just a tad more tender and considerably more flavorful while preserving its distinctive crunch. When you salt any vegetable that has high water content, the salt draws out some of the water by simple osmosis. Why […]

Cabbage sometimes has a mildly bitter flavor. Cooking eliminates the bitterness, but not all recipes require cooked cabbage. If your cabbage tastes bitter and you plan to use it raw or in a salad, such as coleslaw, draw the bitterness out before you serve it. Is cabbage bitter? The bitterness in cabbage and other cruciferous […]

Ever noticed that cut cabbage turns bitter in a salad if kept refrigerated for a long time? The salad is then certainly not edible! In the similar manner any kind of cut cabbage is not edible as it gives a bitter taste. Cabbage belongs to the mustard family. What can I do with bitter cabbage? […]

It’s a great shame really, because when it is treated with care, white cabbage is wonderful – sweet, mild and earthy with a light crunch. It’s also incredibly versatile – it can be shredded and eaten raw in salads or coleslaw, and you can pickle or ferment it too, as with sauerkraut and choucroute. Can […]

It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews and slaws. This versatile veggie can even be fermented and made into sauerkraut. Why cabbage should not be eaten raw? According to Scientific American, cooking cruciferous vegetables such as broccoli, cauliflower, and cabbage helps them release […]