- 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.
- It's a great shame really, because when it is treated with care, white cabbage is wonderful – sweet, mild and earthy with a light crunch.
- 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.
- White cabbage (white cabbage, kabis) is suitable as a winter vegetable (organic) cooked in a stew, raw as a salad or fermented into sauerkraut.
- With so many varieties available to choose from – savoy, hispi, white – there are plenty of different and exciting ways to use cabbage in your cooking.
- They mature late in the fall. Select firm ones heavy for their size, that look crisp. Cooking Tips. You can eat white cabbage raw or cooked.
- 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.
- 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.
- Table of contents
- Growing white cabbage in the North-West of Russia
- Nutritional and Dietary Importance of White Cabbage
- Round and firm, white cabbages have tightly packed, glossy, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.
