Use any type of leftover cabbage, and add other vegetables or fruits, including sliced apple, green onions, fennel, celery root, radishes, beets and more. ColeslawĪ classic summer cookout side dish, coleslaw is typically made with a combination of chopped red and green cabbage and carrots and tossed dressing, either a creamy one made with mayonnaise, or a vinegar-based dressing. Here are four different techniques to prepare leftover cabbage raw. Want to use up extra leftover cabbage? The easiest way to do it is easy: eat it raw. Rinse to remove any dirt and use it as the recipe instructs. Cut the cabbage in half, then cut out the triangle shaped core on either side with a sharp paring knife. If leaves are primarily intact and clean, wash the outer leaves, then trim off any bruised areas, so as to waste as little as possible. To prepare, first remove any wilted or scraggly leaves. The hearty cabbage is a great vegetable to have around - store it properly in a cool environment like the refrigerator, basement, garage or cellar, and it will long outlast tender leafy greens. When shopping, avoid limp stems or wilted leaves.įarmers’ markets, Asian markets and specialty shops may have other varieties, including a Taiwanese flat cabbage, with a flattened spherical shape, loosely packed leaves and a sweet, mild flavor red Napa cabbage and Conehead cabbage, shaped as the name suggests, with a color and texture similar to green cabbage, but a sweet, light flavor. Napa cabbage has a long, elongated head with compact leaves, crisp stems, and frilly green leaves. It is used for kimchi, salads, and stir-fry, among others. Napa cabbage is the most commonly found Asian cabbage variety, sometimes called Chinese cabbage. Again, look for heads that are compact and tight, although this cabbage will be lighter and looser thanks to their textured leaves. The leaves are deep green and crinkled, somewhat similar to kale in texture and taste. Savoy cabbage is similar in shape to green cabbage, with slightly looser, less dense leaves. They shouldn’t have any black spots, although wilted or bruised outer leaves are fine they can be trimmed before using. When shopping, look for red and green cabbages that have firm, tight heads that feel heavy for their size. ![]() Green and red cabbage are similar, with round heads made up of wide, fan-like leaves that are slightly rubbery in texture when raw. How to Shop for CabbageĪlthough there are many varieties of cabbage, US grocery stores typically carry European red and green cabbages, Savoy, and Napa cabbage varieties. Here, 45-plus ways to fall in love with the cruciferous vegetable and use up every leaf you’ve got. Since ancient Roman times, writers like Cato have appreciated the value of cabbage: “It is the cabbage which surpasses all other vegetables.” Today there are farmers and home gardeners growing heirloom cabbage varieties cookbooks devoted solely to the vegetable and an entire market for tote bags, t-shirts and other cabbage merchandise. Luckily, there are so many options! From a salad or stir-fry that can be made in minutes to sauerkraut or kimchi that can be saved for months, cabbage is a versatile vegetable that you should be thankful to have around. But, as we know, when you pick up a head of Napa cabbage to make cabbage rolls, or some red cabbage for a salad, you might find yourself with half a head of leftover cabbage and not know what to do.
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