What are the health benefits of red vs. green cabbage? From removing gas-inducing properties during cooking to finding a substitute for savoy cabbage, master the best ways to prepare this high-fiber cruciferous vegetable.
An allergic reaction to cabbage is rare, however, serious reactions are possible. Within a few minutes to an hour of ingesting cabbage, the immune system begins producing IgE antibodies that target the proteins present in cabbage.
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Savoy cabbages are immediately recognizable on the shelves of your supermarket. They're shaped into a tight, round head, like conventional green or red cabbages, but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves.
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Some people suffer intestinal gas after eating cooked cabbage, but the gas is something the sufferers have made, not something in the cabbage. It's the product of bacterial action on the cabbage's rich dose of fiber.
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Red cabbage, often called purple cabbage because it tends to look more purple than red, turns into a visually depressing mess if not cooked in the right conditions. This is due to chemical reactions with substances in the water and metal with which it comes in contact.
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Cooked cabbage contains several nutrients that have health benefits, making it a good addition to a well-balanced meal plan. Cabbage loses some of its nutrition when cooked for long periods of time and keeping temperature and cooking times moderate will preserve as much as possible.
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With its innumerable varieties, cabbage is considered the king of the family of cruciferous vegetables, which also includes Brussels sprouts, turnips, kale, collards, mustard greens, rutabaga, broccoli and cauliflower.
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Like other cruciferous vegetables, cabbage is rich in fiber, vitamin C and beta-carotene. Unfortunately, boiling your cabbage may leach away some or all of these valuable nutrients, and cooking it in aluminum pots can cause it to release sulfurous compounds into your kitchen.
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White cabbage is your standard variety of green cabbage that's been cut by the grower and buried in trenches to protect the heads from freezing. This technique, which is used in colder regions, is known as blanching and allows the grower to provide cabbage all winter long.
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Cabbage is a cruciferous vegetable that is edible both raw and cooked. Red and green cabbage are two different cabbage varieties that have a similar flavor, although red cabbage tends to be more peppery than green. Heads of red cabbage are also smaller and denser than green cabbage heads.
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