Cabbage is a very easy type of vegetable to find in Indonesia. Cabbage is a plant native to Europe. Plants with the Latin name Brassica Oleracea were originally considered weeds because they grow wild along the coast. It was not until the 9th century that cabbage was planted in the plantation. It is estimated that cabbage plants were imported into Indonesia in the 16th and 17th centuries.
Inside the cabbage contains many of the nutrients needed by the body. Cabbage is rich in fibre, it also contains bioflavonoids, various vitamins (vitamins B1, B6, C and K) and minerals (calcium, fluorine, iron, iodine, potassium and sulphur). In addition, cabbage also contains undamaged compounds useful for cancer prevention.
Therefore, in order to ensure that the nutrients in the cabbage are not damaged during cooking, proper treatment is required during cooking. Before you know how to cook cabbage so as not to lose the nutritional content, it is best to know first to choose a good cabbage and keep it. Tips for choosing cabbage:
- The head of the cabbage should be heavy depending on its size, with dense and well-arranged leaves.
- Do not choose an old, brownish, faded, wrinkled, coarse-textured cabbage with a strong smell.
- Choose fresh, round, brightly coloured cabbage leaves that are free of bruises or signs of rot.
How to keep cabbage:
- Pack in airtight plastic, store it in the refrigerator so you don’t lose vitamin C.
- Red cabbage or white cabbage can only be kept in the refrigerator for up to two weeks, while Milan e.g. can only be stored for one week.
- Damage due to prolonged storage is usually characterized by soft cabbage, begins to rot, sink or produce black spots due to mushroom growth.
- Damage to the cabbage part is usually caused by caterpillars or insects. Therefore, soak the cabbage in salted water or vinegar for 15 to 20 minutes.
- Use cabbage leaves gradually, from the outside to the inside
- Do not store cabbage as a leaf, as nutritional content will be easily lost.
- After choosing and keeping a good cabbage, here are some tips to cook it well so as not to lose the nutritional content.
Tips for cooking cabbage so that the nutritional content does not disappear and stays awake:
- Wash the cabbage leaves first, then cut them into pieces. Washing and instantcutting cabbage will be treated so that the nutritional content is not lost.
- Do not cook cabbage for too long as it would eliminate the nutrition, colour and original taste of the cabbage.
- To maintain the red colour of red cabbage, add acidic liquids such as vinegar, squeezed lemon juice or lemon juice.
- If you want to boil the cabbage, first boil the water until boiling, then put the cabbage in it.
- Avoid stowed acidic ingredients when boiling cabbage.
How to boil cabbage
Whatever type of cabbage (chou) you like, don’t doubt that these vegetables contain many vitamins and nutrients, especially fibre. Cabbage is a healthy vegetable that can be enjoyed alone or mixed with other foods. You can use different methods to prepare cabbage, and the most popular method of cooking is to boil it. Before boiling, start by cleaning and preparing the cabbage, then cook in hot water for several minutes.
Part 1 of 3: Choosing a cabbage
- Select the type of cabbage you want. Green cabbage is one of the most famous types, but you can also choose red cabbage, napa cabbage, Milanese cabbage or Chinese cabbage (bok choy).
- Green cabbage: This cabbage has a wide fan leaf that looks like waxy rubber when raw. It has a sweet taste when cooked, but it is rather spicy if eaten raw.
- Red cabbage: Can be identified by the reddish purple color of the leaves and by a more pungent aroma than green cabbage. This cabbage is usually used as pickles and to add colour to the dish.
- Savoy cabbage: This cabbage is softer and wrinkled by dark green and white stripes. These vegetables contain a lot of vitamin C, vitamin K and fibre and give off a mild aroma.
- Cabbage Napa: This cabbage is oval in shape and looks like romaine lettuce with greenish-yellow leaves and visible white leaf stems. It tastes sweeter than kale when it’s raw.
- Bok choy: It is a traditional Chinese cabbage with a slightly spicy or bitter taste. Once cooked, the white stems will remain crispandand and the leaves will become soft. Bok choy contains more water than other cabbages.
- Buy cabbage that is still strong and hard.
Choose cabbage with fresh, crispy, unwilted, golden or speckled leaves. Cabbage should also be heavy depending on its size. Damaged or wilted outer leaves generally indicate that cabbage has been harvested for a long time or has been handled roughly. The best time to get fresh cabbage is when it’s hot. In a country with four seasons, cabbage will taste sweeter and tastier after the frost is over, as these vegetables usually grow in cold, wet weather.
- Avoid buying chopped cabbage.
Although this seems more convenient, the content of vitamin C and other nutrients will decrease when the cabbage is cut. Cut or sliced cabbage can also be kept for a long time, but its taste decreases considerably.
Part 2 of 3: Preparing cabbage
- Peel the outer leaves of the cabbage.
Discard faded, damaged or discoloured leaves. People usually get rid of the outer leaves because these parts are most susceptible to dirt and are often damaged.
- Rinse all parts of the cabbage.
Use cold water to rinse it. You should rinse all parts of the cabbage cleanly, as most farmers use pesticides and insecticides to protect plants from pests and diseases. Organic cabbage does not use insecticides or pesticides when planted, but you still need to clean and rinse it to remove dirt, insects and eggs, or sand that may stick to cabbage. Try soaking the cabbage in regular salt edg or fresh water for about 30 minutes to make the cabbage cleaner.
- Cut the cabbage.
People usually cut the cabbage into pieces or long slices, but you can boil it in the shape of your choice. Make sure you have cut the centre or stem of the cabbage. Cut the rough and hard stems found at the bottom of the pieces you make.
- Cut or cut the cabbage to the desired shape.
People usually cut the cabbage into long thin slices, but you can boil it in the form of your choice. You can also boil the cabbage into pieces. Cut the cabbage on a cutting board by placing it flat. Slice the cabbage to the desired thickness. Use a mandolin (vegetable slicer) if you have one. To cut cabbage, you can use this cooking tool by rubbing the cabbage on the sharp blade of the knife.
Part 3 of 3: Boil cabbage
- Boiling water over medium heat tends to be large.
The height of the water should be about 2 cm or enough to soak the cabbage without overflowing. Don’t think too much about how much water you need to use, as you can throw away excess water later. In addition to water, you can also use a meat or vegetable broth to add flavour to the cabbage. Add liquid broth or powder to boiling water.
- Put the cabbage in boiling water.
Don’t worry if you see the cabbage filling the pan. The water will be absorbed by the cabbage and the contents of the pan will decrease considerably.
- Cook over low heat without a lid.
The small cut cabbage needs to be boiled for only about 5 minutes, while the large pieces should be boiled for about 10-15 minutes. Check regularly that the cabbage is not too ripe. The ripe cabbage will feel sweet. If it is too ripe, the cabbage will give off an unpleasant taste and aroma.
- Remove the cabbage from the pan.
To do this, you can use a drain ingspoon or pour the cabbage into a filter to remove the water. If you boil cabbage with broth, the water can be reused for soup or even drunk directly.
- Add spices to the cabbage.
Cabbage can be quite bitter. You can add salt to balance the taste, but don’t overdo it so that the cabbage is not salty.