Information about Vegetables: Cabbage
About cabbages, information about the vegetable, production, history and varieties in the world.
One of the most common garden vegetables in Europe, Asia, and the U.S. (mostly produced in Florida, California, Texas, New York, and Wisconsin), there are both red and green varieties. Early sailors ate cabbage to prevent scurvy, although they did not know how it did this. It has a high vitamin C content plus some vitamin A, B1, and B2, as well as calcium and cellulose. The latter is valuable as a laxative. Two of the most popular cabbage dishes are cole slaw and sauerkraut. Sauerkraut is white cabbage shredded and fermented in salt brine, a dish which was known to the Chinese thousands of years ago. Other favorites are sweet-and-sour cabbage, and rice dishes wrapped in cabbage leaves. Cabbage should be selected when young, crisp, and bright, the heads being heavy. It can be cooked either sliced or shredded, by steaming for about 5 minutes.
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