Cabbages: Difference between revisions

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====Raw====

Raw cabbage is usually sliced into thin strips or shredded for use in salads, such as coleslaw. It can also replace iceberg lettuce in sandwiches. Cabbage is an excellent source of [[Vitamin C]].

====Cooked====

Cabbage is often added to soups or stews. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of [[borscht]]. Cabbage is also used in many popular dishes in India. Boiling tenderises the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatised in North America because of its strong cooking odour and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an opportune source of [[vitamins]] and dietary [[Dietary fibre|fibre]]. Stuffed cabbage is an East European and Middle Eastern delicacy. The leaves are softened by parboiling or placing the whole head of cabbage in the freezer, and then filled with chopped [[meat]] and/or [[rice]].

The Red Cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin. On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather yellow coloured cabbages. This explains the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a homemade pH indicator, turning red in acid and blue in basic solutions.

''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''

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[[Category:Vegetables]]