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Cabbage

The cabbage belongs to the same family as cauliflower and broccoli. It is rich in vitamins C and K and can be used to create countless dishes. The truth is that you can find many varieties of cabbages on the market today, which can be recognized according to their shape, size and color - the green and red colored cabbage being the most popular - while they may differ in the amount of time they need to ripen after transplanting them.

When should they be planted?

Fertile soil and a good fertilizer are essential for the successful growth of the cabbage. You can plant it at different times, depending on when you would like it to be ready to enjoy. For instance – If you want fall cabbage, then you should plant it from May until June. If you want spring or winter cabbage, you should plant them at the end of summer until the beginning of fall (August-October).

When are they in season?

You can find cabbages at the farmer’s market, super markets or vegetable stands most months of the year. Depending on when they are planted, you can see then see the first “buds”.

Don’t have any cabbages?

Thankfully there are many different varieties which could cover the lack of the traditional green cabbage. What are they? Red cabbage, savoy cabbage, Chinese cabbage.. etc!

How to choose the best cabbages?

The best cabbages are heavy, they don’t have small holes on their surface, they are sturdy, shiny, no cuts or scrapes and their leaves are positioned close and tight against one another. These are the most important things to look for when trying to choose the best cabbage!

How to use them:

So, does it smell when you cook cabbage? Yes, it smells when you boil it for too long. This is what you need to be careful of when cooking it. Of course you can always add a little bit of fresh ginger to the pot when boiling. This will cover the smell a little.

 

 

But! Until the cabbage makes it to your pot or is used in any way, there are a few steps you need to follow to prepare it. For instance, you should remove any wilted leaves (those on the outer surface). Then, finely chop it up if you want to use it to make a salad or cabbage-rice. If making cabbage rolls, you don’t need to cut them up the leaves at all. Use them whole, you simply have to blanch them. There are so many foods you can make with cabbages and even more salads!

Storing secrets:

It’s difficult to use a whole cabbage at once (unless you’re throwing a dinner party). So it’s important to know that you can store it correctly so that it can keep as long as possible. The secret is in the… “membrane”! Plastic wrap can help your cabbage as fresh as possible in the refrigerator for about two weeks. All you have to do is wrap it up right and store it in your refrigerator drawer.

Nutritional analysis:

 

  100 g  

 Per serving (75 g)  

  Percentage (%)  

Energy (kcal) 

30,9

24,1

1

Energy (kj)

130

101

1

Fats (g)

0,1

0,1

0

  of which are saturated (g)

0

0

0

Carbohydrates (g)

4,8

3,7

1

f which are sugars (g)

4,8

3,7

4

Fiber / Edible fiber (g)

3

2,3

9

Proteins (g)

1,2

0,9

2

Salt (g)

0,02

0,01

0

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