Guest guest Posted May 16, 2004 Report Share Posted May 16, 2004 > WHY EAT CABBAGE? > > Cabbage, one of the cancer-fighting cruciferous vegetables, is a good > source of vitamin C. It also contains significant amounts of indoles, or > disease-fighting nitrogen, and fiber. > > CABBAGE TIPS > > Buy a head of cabbage that is firm and heavy for its size. Lightweight > cabbage indicates loss of moisture and, therefore, flavor. > > Look for heads with large, deep gray-green outer leaves that almost look > like elephant ears. As green cabbage gets older in storage, it whitens. > The darker-colored outer leaves indicate freshness. > > Head cabbage will last for a week or more wrapped in a plastic bag in > the high-humidity crisper section of the refrigerator. Never wash > cabbage before storing. > > To slice, peel off the tough outer leaves. Cut into quarters and cut > away the core. Put the quarters, flat side down, on a cutting board and > slice or shred crosswise. Shredding is simply slicing very thin. > > A 1 1/2-pound cabbage yields between 6 and 8 cups of shredded cabbage. > Figure on 4 ounces or 1½ cups per serving. > > After using part of a cabbage head, wrap the rest in plastic wrap and > refrigerate in the crisper section. A sliced head will keep for about > two days. > > > Quote Link to comment Share on other sites More sharing options...
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