- White cabbage is the most popular type of cabbage in Russia. Growing this vegetable under the name "Aschi" began in Ancient Iberia about 4,000 years ago.
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- Growing white cabbage in the North-West of Russia
- Nutritional and Dietary Importance of White Cabbage
- The most popular white cabbage varieties are Zarya, S-217 Jubilee, Geneva. By the way, white cabbage can be ripe, mid-ripening and late-ripening.
- White cabbage is available year-round, but its peak is during the late fall and early winter.[1] X Research source The stem should be trimmed with a fresh look.
- One cup of raw shredded white cabbage (about 70 grams) provides only 17 calories, making it a low-calorie food that is also rich in nutrients.
- It's no secret that the quality of white cabbage seedlings depends to a large extent on the planting material, as well as the growing conditions and proper care.
- Serve white cabbage in a variety of crunchy slaws and salads. This crisp leaf can also be cooked in gratins and fermented to make sauerkraut.
- Cooking white cabbage with stock, onion and garlic for extra flavor is also incredibly easy to do - all you need is a bit of time and patience.
- The light green leaves of white cabbage should be tightly packed in a round ball shape and the cabbage should be heavy rather than light.
- Round and firm, white cabbages have tightly packed, glossy, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.
