Cabbage dishes
Delicious ideas for a hearty winter
© Thomas Neckermann
In winter, cabbage dishes provide flavor and vitamins. We like to ignore tomatoes, zucchini and the like with these delicious cabbage dishes!
Do you find Kohl unsexy? Are you kidding me? Are you serious when you say that! Gone are the days when cabbage was only used as an unadorned accompaniment to hearty and heavy dishes. In the modern kitchen there are many light and delicious dishes in which pointed cabbage, kale & Co. play the main role. Including many suggestions for vegetarians. We have selected the best cabbage dishes for you.
Recipes with Brussels sprouts
Brussels sprouts need frost to develop their typical taste. The individual florets grow in the open on stems up to one meter high. When buying, make sure that the florets are tightly closed and green! Brussels sprouts contain a lot of iron: 1.1 milligrams per 100 grams.
Recipes with savoy cabbage
Savoy cabbage is also called Wirz, Welsch or Savoy cabbage and is a real trend cabbage. It has differently shaped, green to yellow, strongly curled leaves, and unlike white or red cabbage, it does not have a tight, closed head. The taste is strong and spicy.
Recipes with kale
The hardy leaf cabbage with dark green, curly leaves is the most vitamin-rich type of cabbage. It only tastes really good when it is harvested after the first frost. The low temperatures cause the starch to be converted into sugar, which gives the cabbage its good taste.
Recipes with red cabbage
Red cabbage is also called blue or red cabbage. In contrast to white cabbage, the head of red cabbage is smaller and firmer. The blue-violet leaf color turns purple when steamed. Suitable as raw vegetables and vegetables.
Cabbage dishes: you should know that
Can you warm up cabbage dishes?
Dishes with red cabbage, kale and savoy cabbage can be heated up without any problems. Brussels sprouts, on the other hand, lose their taste and consistency when they are warmed up.
How to Avoid Flatulence
It is best to drink a tea made from fennel, caraway or chamomile after eating. Then there is no bloating. You can also add fennel powder (spice rack in the supermarket) to the cooking water beforehand. Be sure to remove the stalk or stalk from the cabbage. It is particularly difficult to digest.
How long can cabbage be stored?
That depends on the type of cabbage. In general, the shorter you store it, the better. So the vitamins are preserved. Cabbage belongs in the vegetable drawer in the refrigerator. Do not pack it in plastic, otherwise it will start to mold. You should consume kale the fastest (after a maximum of 2-3 days), Brussels sprouts and savoy cabbage keep a little longer (Brussels sprouts 4-5 days, savoy cabbage 1 week). With white and red cabbage, you can take more time to consume: Both types can be stored for up to four weeks. Danger! If you only need half a head of cabbage, don't cut it in half. Otherwise the second half dries out quickly. Better to remove the leaves from the outside.