White cabbage is a fresh, crisp vegetable prized for its versatility in cooking. It appears as a large, compact ball of layered white leaves, offering a firm texture and a slightly sweet taste. White cabbage can be eaten raw or cooked, depending on your culinary preferences.
Description
Faq
Q: How to prepare white cabbage?
A: It can be eaten raw in salads, steamed, braised, sautéed, or fermented (sauerkraut).
Q: How do you store white cabbage?
A: It keeps well in the refrigerator, in the vegetable drawer.
Q: Is white cabbage rich in nutrients?
A: Yes, it is a good source of vitamin C, vitamin K, and fiber.
Q: How can I reduce the strong taste of raw white cabbage?
A: Soak it in cold water or toss it with a tangy salad dressing.
Q: Can you freeze white cabbage?
A: Yes, but it is best to blanch it first to preserve its texture.
Conservation
For optimal conservation, it is recommended to keep the whole white cabbage in the vegetable trap on the refrigerator, wrapped in a perforated plastic bag. So preserved, it can be kept up to two weeks. Once cut, it is better to consume it within 3 to 4 days.
Ingredients & nutritional information
The raw white cabbage is rich in fiber (3.5 g), carbohydrates (4.63 g), proteins (1.38 g), and minerals such as calcium (59 mg) and selenium (20 µg), with a low energy value of 36.5 kcal per 100 g.
White cabbage
Regular price
€4,14
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