herbs for cooked cabbage

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How To Choose Prepare And Serve Cabbage Cooked Cabbage Cabbage

This is a completely revised, expanded and updated version of my original article on “Cabbage 101 – The Basics.” If you need information about cabbage, such as what it is, tips and ideas on using cabbage, what herbs, spices or other foods pair well with cabbage, nutrition facts and health benefits, how to select and store your cabbage, along with suggested links to recipes for cabbage, this article should help! All those topics and more are included below.

About CabbageCabbage is a member of the cruciferous vegetable family, so it is related to kale, broccoli, collards, mustard, cauliflower, kohlrabi, Brussels sprouts, and others. There aremanytypes of cabbage, with four types commonly found in the United States. They are… (1) Green cabbage, which is what most Americans are familiar with. It is round with smooth, tightly packed leaves that wrap around each other. (2) Red or purple cabbage, resembling green cabbage, but with purple leaves instead of green. (3) Savoy cabbage, with curly leaves that are less densely packed than the usual round green or red/purple variety. There are different varieties of savoy cabbage, ranging in color from light green to dark green, and red to purple. This type of cabbage is excellent in stir-fries and wraps. (4) Napa or Chinese cabbage, that looks more like an elongated head of lettuce than the round, green cabbage we commonly buy. This type of cabbage is often used when making kimchi and stir-fries.

There are two general colors of cabbage: red or purple, and green. The green cabbages can range in color from very dark to very light green. The red cabbage (which is called red, but is actually more purple) can also range in shades from lighter to darker purple. Sometimes the very dark purple cabbages are called “black cabbage.”

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Because there are so many types of cabbage, researchers have not been able to trace the exact origin and history of this vegetable. Many historians believe that cabbage originated in Europe, Asia, and Africa. It was believed to have started as wild cabbage in Europe, which is a distant ancestor to the common green cabbage we typically see in grocery stores. However, the original forms of cabbage, found over 2,000 years ago were likely to be non-head-forming and more closely resembling vegetables like kale or collards.

In 2014, the average adult ate about 7 pounds of cabbage a year. This places cabbage as being the tenth most popular vegetable in America, with about half of that being made into coleslaw. The production of sauerkraut accounts for another 12 percent of cabbage use.

Young ginger will be much juicier than mature ones while also having a mellower flavor overall so you may want to opt for this version if you don’t want your dish overloaded with spiciness.

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If you’re looking to add some ginger to your steamed cabbage then about half a teaspoon should get the job done for every four servings of cabbage without making it too overpowering in flavor.

You want the flavor balanced so that all of the ingredients can really shine through in each bite – not only are you getting the subtle spice from the pepper flakes but also get to enjoy all of the vegetable’s other flavors as well!

The key here is to lightly sprinkle the clove over each serving – just enough so that you can see specks but not so much where it takes over the entire plate.

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