Health benefits:
Rich in vitamin C, cabbage is great for getting in shape. It also provides vitamin B9 and it is well supplied with sulfur, which gives it its specific taste.
Pro tips:
Choose it well. We opt for a heavy and dense cabbage with very crisp and bright colored leaves.
Good conservation. It will keep a good week in the fridge crisper.
Easy to prepare. We cut it in two or four. The damaged leaves are removed. On those which are good, we cut the core which is hard. To wash it, the leaves are soaked in water with a little white vinegar. It only remains to cut them into strips or leave them whole according to the recipe.
Different cooking methods. It takes 45 minutes to cook it in boiling water, half an hour for baking and 20 minutes in the pressure cooker. To cook al dente in a wok, brown it for ten minutes.
Did you know?
To make it more digestible, the leaves are first blanched for 10 minutes in boiling water. Another tip is to add cumin or anise seeds to the cooking water.
To reduce the smell during cooking, add a stalk of celery, a piece of bread or a walnut with its shell.
Magical associations
In salad. It is eaten raw and grated. Season with a mustard vinaigrette. You can also add diced apple and nuts, cucumber, steamed potatoes.
In accompaniment. Simmered, cabbage goes well with tasty meats like guinea fowl, roast lamb pork, or duck breast. It also goes very well with fish such as salmon.
With vegetables. You can brown cabbage strips with sautéed potatoes.
Make us. A bit long but super tasty, recipes for stuffed cabbage made with meat or cereals are a real treat and make an ideal complete dish for the winter.