Make no mistake, these cabbage or cabbage vegetables are layered not only consist of one type. Cabbage or cabbage vegetables turned out to have several types with different characteristics. Anything? Come on, see the review below!
1. Green Cabbage
Cabbage cannon or better known as green cabbage is one of the most popular cabbage or cabbage varieties. So named because the leaves stick together tightly to each other and solid that resembles a cannon ball.
Green cabbage leaves or thick cannon cabbage are suitable to be chopped or cut, including separated into several strands. Green cabbage or cabbage cannons are usually boiled in simple soups with carrots, potatoes, celery leaves, and chicken or beef.
2. Bok Choy
For vegetable or vegetarian lovers it is certainly no stranger to cabbage vegetables or better known as cabbage vegetables. In general, Indonesian people know cabbage or cabbage as fresh vegetables which are eaten raw. However, it is also delicious to be processed into stir-fry or mixed with a bowl of vegetable soup.
3. Choy Sum
Almost similar to bok choy, choy sum or cai xin, depending on the mother tongue where a person lives, if translated from Cantonese and Mandarin it means "heart of vegetables". Choy sum can be easily recognized through the distinctive yellow flowers that distinguish it from bhok choy.
The way to cook choy sum is very easy. Boiling choy sum with simple spices will keep the stem crispy and the leaves soft.
Cabbage or cabbage is a type of vegetable that is very easy to find in Indonesia. Cabbage is a plant that originated in Europe. Plants that have the Latin name Brassica Oleracea were originally only considered a weed plant because it grows wild along the coast. It was only in the 9th century that cabbage was planted in the plantation. It is estimated that cabbage plants were brought to Indonesia in the 16th or 17th century.
Inside the cabbage contains a lot of nutrients needed by the body. Cabbage is rich in fiber, it also contains bioflavonoids, various vitamins (Vitamins B1, B6, C and K) and minerals (calcium, fluorine, iron, iodine, potassium and sulfur). In addition, the cabbage also contains indole compounds which are useful as cancer prevention.
Therefore, so that the nutrients contained in the cabbage are not damaged when cooked, proper processing is needed when cooking. Before you know how to cook cabbage so that the nutritional content is not lost, it is better if you first know how to choose good cabbage and how to store it.
Tips for choosing cabbage:
The head of the cabbage must be heavy according to its size, with leaves that are dense and tightly arranged.
Do not choose cabbage that is old, brownish, wilted, wrinkled, coarse textured, and produces a strong odor.
Choose fresh, round, brightly colored cabbage leaves, free of bruises or signs of decay.
How to store cabbage:
- Pack in airtight plastic, store in the refrigerator so that the vitamin C is not lost.
- Red or white cabbage can only be stored a maximum of 2 weeks in the refrigerator, while savoy cabbage can only be stored for 1 week.
- Damage due to being stored for too long is usually characterized by soft cabbage, begins to rot, runny, or black spots due to the growth of fungi.
- Damage that occurs in the part of the cabbage is usually caused by caterpillars or insects. Therefore soak cabbage into salt water or vinegar for 15-20 minutes.
- Use sheets of cabbage gradually, from the outside to the inside
- Do not store cabbage in sheet form, because the nutritional content will be easily lost.
- After knowing how to choose and store good cabbage, here are tips on cooking cabbage so that the nutritional content is not lost.
Tips for cooking cabbage so that the nutritional content does not disappear and stay awake:
- Wash the cabbage sheets first, then cut them into pieces. Perform washing and instantaneous cutting of cabbage will be processed so that the nutritional content is not lost.
- Don't cook cabbage for too long because it will eliminate the nutrition, color and original taste of the cabbage.
- To maintain the red color of the red cabbage, then add acidic liquids such as vinegar, squeeze lime or lemon juice into it.
- If you are going to boil the cabbage, then boil the water first until it boils and then put the cabbage into it.
- Avoid entering acidic ingredients while boiling cabbage.
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