{"id":2729,"date":"2024-10-10T22:49:09","date_gmt":"2024-10-11T06:49:09","guid":{"rendered":"https:\/\/aladaymobilemedia.com\/?p=2729"},"modified":"2024-10-10T22:49:09","modified_gmt":"2024-10-11T06:49:09","slug":"a-nutritious-and-versatile-vegetable","status":"publish","type":"post","link":"https:\/\/aladaymobilemedia.com\/ru\/a-nutritious-and-versatile-vegetable\/","title":{"rendered":"A Nutritious and Versatile Vegetable"},"content":{"rendered":"
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courtsey Lake Tahoe Markets<\/figcaption><\/figure>\n

Cabbage is a versatile vegetable that belongs to the same family as broccoli, cauliflower, and kale.\u00a0 There are over 400 different varieties of cabbage grown throughout the world, from round to conical in shape; with flat or curly, tight, or loose leaves; and in green, white, red, and purple colors. Out of the hundreds of varieties, however, only a few make their way to local farmers markets, those being the green, red (or purple), Savoy, and Napa cabbage varieties.<\/p>\n

Green cabbage is the most common variety. Looking similar to a head of iceberg lettuce, the outer leaves range from dark to pale green while the inside is pale green or white. When raw, its texture is somewhat rubbery and\u00a0its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste. You want to choose heads that are heavy in the hand and with tightly bound leaves. Before using, discard the outer wilted leaves.<\/p>\n

Green cabbage can be eaten raw when sliced thinly (as in coleslaw), or it can be added to stir-fries,\u00a0casseroles, or soups. Of course, this is the cabbage we are all familiar with when it comes to cabbage rolls.<\/p>\n

Red or purple cabbages take longer to mature, so these types are generally not as tender as green or white varieties. Most often,\u00a0pickled raw shredded red cabbage\u00a0also makes a striking addition to coleslaw and traditional salads. Red cabbage can be used interchangeably\u00a0in most standard cabbage recipes,\u00a0but be aware that the color will leach into any other ingredients.<\/p>\n

When cooking with red or purple cabbage, be aware that the compound (anthocyanin<\/em>) that gives the cabbage that beautiful color will also turn blue when it is cooked along with any alkaline substance. Since tap water is often full of alkaline minerals such as lime, be sure to add about one teaspoon of an acidic agent\u2014such as lemon juice, vinegar, or wine\u2014to the pot when using tap water. If your red cabbage begins to take on that blue tinge in any recipe, the addition of the acidic agent will usually bring back the original color.<\/p>\n

Savoy\u00a0cabbage,\u00a0originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage. It is the better choice for stuffed cabbage since the leaves are more pliable and stand up\u00a0to longer cooking times, but is also great raw in coleslaw.<\/p>\n

Napa cabbage, also called Chinese cabbage\u00a0(although its name comes from the Japanese word “nappa”), this yellow-green, oblong head has frilly leaves and crisp, thick stems. One of the milder flavored cabbages,\u00a0Napa cabbage can be eaten raw or cooked and is softer and sweeter than the other varieties.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cabbage is a versatile vegetable that belongs to the same family as broccoli, cauliflower, and kale.\u00a0 There are over 400 different varieties of cabbage grown throughout the world, from round to conical in shape; with flat or curly, tight, or loose leaves; and in green, white, red, and purple colors. Out of the hundreds of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[266,84],"tags":[],"class_list":["post-2729","post","type-post","status-publish","format-standard","hentry","category-cabbage","category-lake-tahoe-markets"],"translation":{"provider":"WPGlobus","version":"3.0.1","language":"ru","enabled_languages":["en","es","de","fr","ru"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts\/2729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/comments?post=2729"}],"version-history":[{"count":2,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts\/2729\/revisions"}],"predecessor-version":[{"id":2732,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts\/2729\/revisions\/2732"}],"wp:attachment":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/media?parent=2729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/categories?post=2729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/tags?post=2729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}