White cabbage recipes are perfect for winter. What's good in white cabbage, how it tastes best – and recipes from cabbage rolls to coleslaw.
The best white cabbage recipes from the BRIGITTE kitchen
When is white cabbage season?
White cabbage (also called white cabbage, capes or cabbage, depending on the region) is available all year round, but the often hearty white cabbage recipes are particularly popular in winter. The main harvest months for the Early white cabbage is May and June, the other varieties are in the September, October and November harvested. Imports only play a minor role on the German market.
What should you watch out for when buying white cabbage?
The heads should be tightly closed and have no places where they can be eaten or hit. Simply remove withered outer leaves.
How is white cabbage stored?
A head of white cabbage will keep for about two weeks in a cool place (in the refrigerator or basement).
What are the nutritional values of white cabbage?
White cabbage contains around 20 milligrams of vitamin C and therefore has the highest content of all types of cabbage. Like all types of head cabbage, white cabbage contains Ascorbigen – a preliminary stage of vitamin C, which is only converted into vitamin C by cooking. Usually some of this vitamin is lost in cooking. It also contains white cabbage Calcium, potassium, phosphorus, magnesium, sodium, iron and iodine. The content of provitamin A, vitamins of the B group and dietary fiber are also worth mentioning.
What recipes are white cabbage used for?
Large quantities are industrially processed into sauerkraut. White cabbage is popular in your own kitchen for stews, casseroles or braised as a vegetable side dish. Cabbage rolls are a German classic. For this purpose, large blanched cabbage leaves are filled with seasoned minced meat, rolled up, seared briefly and then braised.
How is white cabbage prepared?
White cabbage can be eaten raw and cooked. Due to the outer leaves, the head is "neatly packed" – if the outer leaves removed the head of cabbage no longer needs to be rinsed off.
- To cut the large head small, first quarter the cabbage with a large long knife.
- Cut the stalk out of the cabbage quarters in a wedge shape. The stalk is very hard and is not eaten.
- For braising or salads, cut the cabbage quarters crosswise into narrow long strips.
- The cabbage strips are particularly fine if the cabbage quarters are finely grated on a vegetable grater. This is especially important if the cabbage is to be eaten raw as a salad.
For white cabbage salad, finely chopped cabbage and a little salt mash with a meat tenderizer or a large filled tin can (Clean the can well beforehand). As a result, the firm leaf structure is partially shattered and the cabbage becomes "tender".
There are also salad recipes in which the cabbage is boiled in salted water for a few minutes, which makes it more tender and increases the vitamin C content.
Tips for white cabbage recipes
Cooking white cabbage becomes even healthier because the ascorbic acid is converted into vitamin C. That's why I like the cabbage for stews and stews use. Braising makes the cabbage taste a little sweeter. Anyone who suffers from stomach or intestinal diseases should not eat too much white cabbage, because it has a strong gas.