Green Cabbage Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica oleracea var. capitata
Salads, casseroles, soups, stews, coleslaw.
Good quality Cabbage will be semi-solid, well-rounded and fairly heavy in relation to size.
Even green coloring means good flavor and vitamin content.
Fairly thick and pliable leaves will be more tender and juicy.
Avoid cabbage that has thin, wilted leaves which are a sign of old product. Oblong and cracked heads mean poor quality from growing conditions.
Light-colored heads that are very solid mean all core and less taste.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Green Cabbage is very low in Saturated Fat and Cholesterol. It's also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a great source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.
Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.
Cabbage was among the first European plants brought by colonists to the New World where it thrived.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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