Cabbage. 捲心菜.

Selecting Your Cabbage


Look for cabbages that have bright colour to them. Cabbage comes in either a green or red colour. When picking out green cabbages, look for those that are shiny and bright, almost lime, green. Red cabbages should be a deep maroonish-purple color.

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Feel the outside to make sure that the cabbage is firm to the touch. If you feel a cabbage and it feels soft and spongy rather than firm and dense, your cabbage might be rotten on the inside. Only pick out cabbages that are firm or hard to the touch.

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Pay attention to the leaves. When you are picking out a cabbage, look for cabbages that only have a few leaves hanging free from the rest of the head. If your whole cabbage looks like its come a little undone, and there are many leaves that are not tightly pressed to the stem (or centre) of the cabbage, that cabbage might have a weird texture or flavour.

  • You should also look for leaves that are crisp rather than soft. Soft leaves means that the cabbage is a little old or has had damage done to it.

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Avoid any cabbages that shows signs of discolouration or rotting. If the leaves are heavily damaged or there are a lot of blemishes, or dark spots, on the cabbage, you should not buy it. These characteristics are generally associated with worm damage.

Storing Your Cabbage

Keep your cabbage whole until you plan to use it. When you cut cabbage in half, it begins to lose its vitaminC.

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  • If you absolutely must store half of a cabbage, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days.

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Store the cabbage in the crisper of your fridge. Keeping your cabbage cold will help it retain its nutrients and crisp texture. Place inside a plastic bag first. It should stay in prime condition for up to two weeks.

  • If you have purchased Savoy cabbage, only store it in your refrigerator for one week. Use it after the week is up or else it will begin to go bad.

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 Discard the outer leaves before you use your cabbage. This is especially important to do if any of the leaves have withered during storage or travel. Rinse the leaves and use as required. Enjoy!

chap chai

Example of an Asian dish that uses this vegetable: Chap Chai.

Reference:

http://www.wikihow.com/Select-and-Store-Cabbage

http://iamnofoodcritic.blogspot.sg/2012/06/chap-chai-nyonya-style-stir-fry.html

jingen.

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2 thoughts on “Cabbage. 捲心菜.

  1. Woah! A very well organised and a very well informative blog you have here! It really teaches me how to deal with the different types of vegetables that come my way in the future. It is also very helpful that you have pictures to guide along the way. Few things that I would like to know more would be that whether if these steps apply to the various types/forms of the vegetables mentioned eg. red cabbage. Cheers!

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