Cabbage is delicious, all by itself. However, raw cabbage is great as a salad, with either a mayonnaise based dressing or oil and vinegar, or cooked with savory spices like caraway or cumin. Cabbage also goes well with spiced meats, like beef brisket or sausage.
Vegetables such as onions, tomatoes, and green peppers can be thrown in. Bouillon and V8 juice are also possible additions to the recipe; pepper, parsley, garlic, and other such spices and herbs are healthy additions that can add a little flavor to cabbage soup while still adhering to the diet guidelines.
No you idiot it isn't im 11 and i know that!!!
A head of solid green cabbage that is available at your local supermarket is the best variety to use when making cabbage soup. You could use red cabbage but it will not be as attractive as the green variety. Napa cabbage would not be a good choice.
Yes, red cabbage can be used in borscht. Chop it coarsely and let stew with the rest of your ingredients.
Nutritionally, not a lot. Choice of cabbage between red (a sort of purple and white cabbage) and white (pale to darker green and white) really depends on the dish you're making and the colour you think will look good at the end. So, you might use red cabbage in, or to accompany, a blandly-coloured dish and white cabbage to go with something more robustly-coloured.
Kimchi is a Korean dish made of vegetables, the most common forms use Chinese cabbage, cucumbers or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.
No you idiot it isn't im 11 and i know that!!!
I would use 25 pounds of cabbage for 100 people
YES YES YES, there is so much flavor in the juice from the package, I put the brisket and all the juice in the pot, then the spice package and then enough water to cover the brisket. I also use this water to cook my cabbage in, the spices give the cabbage such a wonderful flavor. Enjoy
You could use it, but the fat content, flavor and the texture of the dish would change.
Some dishes you can enjoy that use kukui oil include noodles and any sort of beef dish. It adds a lot of flavor to any dish.
A head of solid green cabbage that is available at your local supermarket is the best variety to use when making cabbage soup. You could use red cabbage but it will not be as attractive as the green variety. Napa cabbage would not be a good choice.
No, substitutions will change the flavor. While the dish may still taste good, it will not taste like rosemary.
"my family had cabbage for dinner today!"
Celery can be used as an alternative to fennel root if the dish will be cooked. If the dish is to be eaten raw, celery can be used, but a licorice-flavored herb or seed (fennel seed, anise, or tarragon) could be added to enhance the flavor.
Cabbage root is a good source of vitamen E
Parsley is a plain herb, meaning it does not have a strong flavor. The flavor is most like pepper but not nearly as strong. Many recipes call for parsley for the look and not necessarily the flavor. Some possible substitutes would be cilantro, coriander, or basil.
Sure you can. It won't hurt you if you do, but you may be sacrificing the taste of your dish. Some spices tend to lose some of their coloring and flavor after a period of time. Thus, an expiration date is added by the manufacturer.