How to choose the right cabbage

Many people call cabbage the first vegetable, emphasizing its benefits and taste. Although we have known her for a long time, it seems that we already know everything about her, nevertheless, it is not possible to choose her correctly in all cases.

It is definitely not worth relying on intuition alone, so even experts in cabbage will find it useful to read the following recommendations for choosing the right vegetable, especially since there are also many types of cabbage.

White cabbage

For its correct choice, you need to firmly squeeze the head of cabbage in your hands. Ripe cabbage will remain in the same shape, it will not deform. Unripe cabbage contains fewer vitamins, it is poorly suitable for pickling, and does not have the usual pleasant crunch. A good white cabbage should have firm white leaves, a pleasant smell, and no cracks or dark spots. An important point: a head of cabbage, which has leaves that are too thick at its base, was oversaturated with nitrates during growth. You also need to take a close look at the stump: if too many leaves were cut off from it, it means that the head of cabbage is old, and they just want to pass it off as a new one. When buying a cut head of cabbage, you need to pay attention that the cut is white. Shades of brown indicate stale cabbage.

Broccoli

Broccoli inflorescences should have a pleasant smell, be beautiful in appearance. Inflorescences should be chosen with thin stems. Dense and thick stems are already in overripe cabbage. The inflorescences should not have black dots, spots, damage. If the heads of cabbage have turned yellow, and their flowers are blooming, they should not be eaten either: they will be fibrous and harsh. Cabbage with the highest amount of vitamins should be dark green in color, lilac and burgundy shades are allowed. Its best size is slightly smaller than a woman’s palm.

Chinese cabbage

Good quality Peking kaputa should have firm, firm leaves without spots, mucus, rot, or damage. It is better to choose dense heads of cabbage, but make sure that they are not too tight. It is better to take the average size, the color should be white. Green heads of cabbage have a harsh taste and fiber, in contrast to juicy and tasty whites. Overly loose cabbage is not yet fully ripe, it will taste a little watery.

kohlrabi

Kohlrabi looks somewhat like a turnip. Its surface should be free of cracks and spots, the leaves should be green, not lethargic. The taste of a properly selected kohlrabi cabbage is sweet and juicy. The best fruits are small, weighing no more than 150 grams. If kohlrabi is purple. Larger fruits are allowed. It is strongly not recommended to take too large cabbage, as it will be too coarse and hard. If the broccoli has spots or cracks on the surface, the leaves are withered and lethargic, this means that it is spoiled and overripe. It is better to stay away from such fruits.

Brussels sprouts

Good Brussels sprouts should be bright green. Its stem should be strong and green, the leaves should be close to each other. Brussels sprouts are known for their sweet, nutty flavor. It is better to choose small and dense heads of cabbage, they will be sweet and delicate in taste. Large fruits have a slightly bitter taste. If there is moisture on the heads of cabbage, it is not recommended to take them, as they may be rotten inside. It is best to choose kale on a branch because it can be stored longer.

Savoy cabbage

A head of high quality savoy cabbage should be heavy, and the stalk should be perfectly white. When chosen correctly, it will be tender, soft, tasty and nutritious. If you choose Savoy cabbage for hot dishes, you can take heads of any size, for cold dishes – small ones. The outer leaves should not be dry, in which case the kaputa is old.

Sea kale

The color of seaweed can be very different: from brown and dark green to light olive. The surface should be covered with a bloom of sea salt. In fact, this is not cabbage at all, but algae, they just got that name. Good quality seaweed should be smooth, clean, and smell good.