2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cabbage is a vegetable that has excellent taste and strong healing properties. It is extremely rich in amino acids, mineral salts, vitamins. The vitamins in cabbage are best preserved if it is steamed in a container that is closed.
Cabbage should not be considered a hard-to-digest vegetable. A healthy body digests raw cabbage in 3-4 hours, and sauerkraut in only 2 hours.
When you start cooking cabbage, the first thing you need to do is remove the outer leaves. Cut the cob and cut the cabbage into quarters.
Do not throw away the cob, as it contains a lot of vitamin C. Add it to the salad by cutting it into thin straws or cut it into cubes and put it in the soup.
Cut the cabbage into not very small pieces. Mash it, salt it and only then put it in the pan. Be very careful with the amount of salt you add, because cabbage is easily salted.
This is due to the false volume it has at the beginning of cooking. Therefore, add less salt at the beginning, and in the process of cooking, season further if necessary.
When cooking cabbage, a lot of water is usually released and you can't actually evaporate it if you want. Therefore, it is best to fight excess water by baking the cabbage in the oven. This is the reason not to put water in cabbage, but only oil.
If the smell of cabbage is too strong, place a towel soaked in vinegar under the lid of the pot. On the other hand, you will also avoid condensation.
Depending on the recipe you are going to prepare, you can cut the cabbage into leaves, strips, straws or cubes.
You can use cabbage for garnish, for a delicious salad with carrots, lean cabbage in the oven or cabbage with meat - chicken or pork. Fresh cabbage juice has a laxative effect on the body.
Apart from the fact that cabbage is very useful, it is combined with almost all types of food and is also very dietary.
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