Ingredient
Cabbage
Cooks in two entirely different registers: shredded raw or barely wilted it is sweet and crunchy; braised slowly for an hour it turns silky. It is only ever unpleasant in the middle, boiled for fifteen minutes.
- Sourcing
- Buy whole rather than pre-shredded, which oxidises and smells sulphurous within a day.
- Varieties
- Savoy, White, Red, Hispi/pointed, Napa
- Quality cues
- Heavy and dense for its size with tight, squeaky outer leaves. A light head means it has dried out inside.
- Substitutions
- Napa cabbage, Kale, Pak choi
- Storage
- Fridge, whole and unwashed. A cut face keeps if you press cling film against it.
- Shelf life
- 1-2 months whole refrigerated; a week once cut
Nutrition
Per 100 g
- Calories
- 25 kcal
- Protein
- 1.3 g
- Fat
- 0.1 g
- Carbs
- 5.8 g
- Fibre
- 2.5 g
- Sugars
- 3.2 g
- Sodium
- 18 mg
From USDA FoodData Central (#169975). Raw, edible portion.