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How to choose Chinese cabbage?

It is never too late to fill up your recipe book with all sorts of cabbage dishes that you can cook in an original way, tasty and easy.

Different types of cabbage are equally beneficial for the body: they all contain vitamins and minerals that are necessary for maintaining tone, are rich in fiber, are easily digested and do not overload us with extra calories.

In our today's review you will find light step by step recipes with cabbage for every day.

How to choose Chinese cabbage

The main criterion for the selection of Peking cabbage is its freshness. The basic rules in this case are no different from the process of evaluating most vegetables. Only high-quality Chinese cabbage will have juiciness. Incorrectly picked heads will change and spoil the taste of the dish in which they will be used.

What kind of cabbage can you buy?:

  • Peking cabbage leaves should not be lethargic or withered,
  • the color of Chinese cabbage leaves, regardless of hue, is always saturated,
  • the lighter the cabbage is, the juicier the leaves are,
  • green cabbages of Peking cabbage will be less juicy because of the fibrous
  • head of cabbage should not be too dense or loose,
  • When buying Chinese cabbage, you should prefer medium-sized cabbages,
  • Beijing cabbage leaves must be dry,
  • if Beijing cabbage is wrapped in food film, then the process of examining the leaves should be carried out as carefully as possible (there should be no condensation, signs of yellowing, deterioration or drying),
  • cabbage leaves should be resilient and moderately dense.

What Peking cabbage is not worth buying:

  • with sluggish or dry leaves (juiciness in such a cabbage will not, and the taste of the dish can be spoiled),
  • with moistened leaves (moisture will be the main reason for the violation of taste and the rapid development of the process of decay),
  • with signs of rotting leaves (such cabbage is absolutely unsuitable for consumption and can be harmful to health),
  • if there is mucus on the leaves of Peking cabbage or obvious signs of staleness, then its purchase must be abandoned,
  • if there are a lot of damage on the leaves (bacteria accumulate at the site of broken or torn parts, so long remain fresh, damaged cabbage cannot),
  • if in the food film, in which the cabbage is wrapped, there is a condensate accumulation, and the head itself does not give the impression of freshness, then it should not be bought (probably, the cabbage is already spoiled or will start to rot soon),
  • if Peking cabbage has small signs of the beginning of the process of decay, withering or drying, then it is not recommended to buy it (even if you remove slightly spoiled leaves, the taste of the head of cabbage will be broken, and the bacteria spread through the leaves can harm digestion when they are consumed ),
  • if the head is too big and the leaves are yellow, the cabbage is overripe and its juiciness is reduced.

Beijing cabbage is most often used fresh, so when evaluating the appearance of the heads, this fact should be borne in mind. Cabbage leaves should look appetizing and juicy.

Peking cabbage has become a frequent guest on our table. Mistresses are happy to cook all kinds of salads from it.

This is a hybrid of cabbage and lettuce. Vegetable valued for tenderness, exquisite taste and availability in the cold season.

You can cook a huge amount of dishes from pekingas - starting with salads and ending with cabbage rolls. But how to choose the cabbage so that it is fresh, juicy and crispy?

The first rule - carefully inspect the vegetable. It is best to sell cabbage without polyethylene - so you can appreciate it from all sides. If you are already buying peking in a film, make sure that there is no condensation on it.

  • Pay attention to heading out. Do not take too tight or loose plugs. It is also better to choose a head of medium size - a big one can be overripe, and a small one - not juicy.
  • Inspect the leaves. In good cabbage they are saturated in color and elastic. Leaves should not be sluggish, wet and rotted - this indicates that the vegetable is already spoiled.
  • If we talk about the color of the Beijing cabbage, it can be different. It depends on the variety. There is a vegetable with both pale yellow and green color. Focus not on the shade, but on its richness.
  • As for the flavor, that in Beijing cabbage it is almost absent. Therefore, if you catch a pronounced smell, most likely, the vegetable was processed or nourished with chemicals.

Observing these simple tips, you can buy the most tasty and healthy Peking cabbage!

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What should a healthy vegetable look like?

  • A healthy cabbage of cabbage has a rich color from white to dark green, depending on the growth stage of the vegetable when it was picked.
  • The leaves must be strong and elastic, which means that they have enough liquid. If the cabbage is too old, then its leaves gradually turn yellow, which means that the head is no longer as juicy and tasty as a few days ago, and it is possible to use it, but it is better to give your choice to a fresher head.
  • The most succulent peking leaves have an almost white color. Do not worry - it does not mean that the vegetable is not ripe, it can be eaten, and its leaves will be nice to crunch.
  • On a healthy head, there should be no brown spots indicating the beginning of rotting and the fact that the cabbage is spoiled and not suitable for eating.
  • There was no damage on the head of cabbage, or their number was small - on the ground of the cut leaves or the damage on them, bacteria immediately accumulate, which may harm your health.

What to look for when buying?

  1. If you have a choice, you should prefer to head out without any packaging - film or package, so you can look at the cabbage from all sides.
  2. Then take the cabbage in the hands and squeeze a little - it should not be soft or loose. Elastic and fresh fleshy leaves will be pleasant to the touch.
  3. Carefully inspect the heading. Leaves on it should not be damaged (scratched) or cut off, it can lead to the accumulation of bacteria at the site of damage.
  4. If you notice rot on the leaves, you should immediately reject this head - rot can harm your body more than you think, and also spoil the taste of the dish.
  5. Then inspect the leaves - they should not be withered and yellowed, all the taste and juiciness left such leaves.
  6. Carefully ensure that there are no water droplets on the head of the cabbage - this means that the producers artificially prolong the life of the vegetable, creating the illusion of freshness, although in fact the leaves have already lost their juiciness.
  7. Carefully smell the Peking cabbage, the vegetable itself does not have a pronounced smell, so any foreign chemical smell means that the producers used growth stimulants.
  8. Pay attention to the saturation of the color of the Peking Pick, there are several types of cabbage in the shops, and they are all different shades - from yellow-green to dark green, but they are all fresh if the color is saturated.

Consequences of wrong choice

If you eat this salad in food, you can earn a strong poisoning.

Symptoms of such poisoning may include:

  • stomach upset,
  • nausea,
  • abdominal pain,
  • general weakness.

In some cases it is possible:

  • temperature rise,
  • tachycardia,
  • lowering blood pressure.

To avoid the above effects, you must be very careful when choosing a product in the store.

Tender Cabbage Fritters

  • Cabbage - 1 head
  • Egg - 2 pcs.
  • Flour - 4 tbsp. l
  • Spices and seasonings to taste
  • Vegetable oil - for frying
  • Fresh herbs (dill, parsley) - to taste
  • Sour cream - to serve

1. Finely chop up the cabbage, salt and pepper it, move it over and let stand for a few minutes.

2. Add the eggs to the cabbage, mix, and then add 2-3 tablespoons of flour and again mix thoroughly until a homogeneous, thick texture.

3. Put pancakes in a preheated pan with vegetable oil, pressing down lightly on top. Fry them, without covering the pan with a lid, on the fire a little below average for about 5 minutes on each side until golden brown.

4. Serve tender cabbage pancakes with sour cream and fresh herbs.

Quick Braised Cabbage

  • Cabbage - 0.5 head
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Tomato paste - 3 tbsp. l
  • Spices and seasonings to taste
  • Vegetable oil - to taste
  • Fresh herbs (dill, parsley) - to taste

1. Cut the onions and carrots into strips and fry them in vegetable oil. Mix them with finely chopped cabbage. Add 30-50 ml of water, seasonings and spices, as well as tomato paste.

2. Stew vegetables for about half an hour until cooked. Garnish with fresh herbs before serving.

Broccoli Cream Soup

  • Broccoli - 800 g
  • Chicken broth - 800 ml
  • Fatty cream - 100 ml
  • Onion - 1 pc.
  • Garlic - 3 large cloves
  • Spices and seasonings to taste
  • Fresh herbs (dill, parsley) - for serving

1. In a saucepan with a thick bottom, fry in vegetable oil finely chopped onion, garlic and carrots, add spices and seasonings to taste. Add broccoli and stew vegetables until cooked.

2. Add hot chicken broth to the pan with vegetables and bring it to a boil. After removing from the heat, mix the mixture thoroughly with a blender and return to the fire.

3. Pour the heated cream into the soup, mix. Serve broccoli cream soup with fresh herbs or bread crumbs.

Garlic Broccoli

  • Broccoli (fresh inflorescences) - 3-4 pcs.
  • Olive oil - to taste
  • Lemon juice - 150 ml
  • Garlic - 2 cloves
  • Spices and seasonings to taste

1. Wash and chop the broccoli into medium pieces. Blanch with steam or boiling water until half ready.

2. Put the oven to warm up. Cover the form with foil or just grease with vegetable oil. Put the pieces of broccoli in the form, sprinkled with olive oil, lemon juice. Add crushed garlic, spices and seasonings.

3. Bake the broccoli for 10-15 minutes so that the vegetables are crispy.

Red Cabbage

We don’t recall red cabbage as often as it should: this type is rich in vitamin C, protein, fiber, vitamins and microelements, which must be present in our daily diet. Delicious recipes from red cabbage - this is, first of all, simple salads.

Quick Vitamin Red Cabbage Salad

  • Red cabbage - 400 g
  • Carrots - 1 pc.
  • Green apple - 1 pc.
  • Cucumber - 1 pc.
  • Canned corn - 100 g
  • Green onions - 2 small bunches
  • Vegetable oil - 4 tbsp. l
  • Condiments and spices - to taste
  • Balsamic vinegar - to taste

1. Chop cabbage, carrot, apple and cucumber. Mix and, if desired, pour lemon juice.

2. Add the finely chopped onion and canned corn.

3. How to mix the salad and add the necessary dressings, seasonings and spices.

How to choose Chinese cabbage

  1. Give preference head unpacked (they are often wrapped with cling film): this way you can fully appreciate the quality of the cabbage. If you could not find one, pay attention to the condensate in the middle of the film: its appearance means that the vegetable began to deteriorate.

  • Leaves must be dry! Cabbage, which sellers are constantly refreshing, spraying water, loses its taste, to say nothing of the freshness of such a vegetable.
  • Do not buy cabbage with rotten leaves. Even small brown spots already indicate that the vegetable not only spoils the dish, but also has become dangerous to health.

  • Choose small cabbages with medium density. Large-sized yellow cabbage will surely be overripe and no longer juicy.
  • The aroma of Peking cabbage is almost absent. Uncommon, "chemical" smell means that when growing vegetables were used growth stimulants or cabbages were processed before transport.
  • Beijing cabbage can be of different varieties, so its color varies from pale yellow to rich green. When choosing quality vegetable should not focus on shade, and its saturation.

    "With taste" wishes you crispy salads with your favorite Peking cabbage! If you liked the article, share useful information with friends.

    How to choose the cabbage

    Roman commander Mark Cato the Elder called the cabbage the very first of all vegetables, because it is not only tasty, but also extremely useful. The Romans believed that cabbage heals all diseases, gives strength and uplifting. Every autumn we harvest cabbage for future use in order to crunch juicy cabbage leaves in winter and enjoy vitamin salads. And although it was said in Russia that bread - the head of everything, cabbage, which appeared in the diet of the Slavs in the XI century, became one of the favorite and cheap dishes of our ancestors. Sometimes it seems that we all know about cabbage, but do we know how to distinguish good cabbage from bad cabbage or are we guided only by its appearance and inner intuition? We will talk about how to choose the white, color, Beijing, Brussels sprouts, kohlrabi and broccoli, how they should look and what to look for in a store or on the market.

    White cabbage: what the queen of vegetables looks like

    Choosing a cabbage, be sure to squeeze the head with your hands - if it deforms at the same time, it means that the cabbage is not ripe. It will not crunch in salads, will soften when salted, and there are not so many vitamins in it. A good cabbage has dense and elastic leaves, it always smells good, it does not have spots, cracks and dark spots that appear when a fungus is damaged. If the leaves are too thick at the base of the head, then the cabbage is supersaturated with nitrates. The stalk, from which too many leaves are cut, gives a respectable age for cabbage - alas, too often they try to pass a stale head of cabbage to be fresh. By the way, cabbage, stuffed with nitrates, is always lighter in weight than a cabbage grown without chemical fertilizers. Be sure to weigh the cabbage - its optimal weight should be at least one kilogram. If you buy a cut head, its cut is usually white, and the brown shades indicate that the cabbage has already begun to deteriorate.

    A head of cabbage is always light green, but gradually the green leaves dry up, so they are removed. Red cabbage is also chosen according to the same principle, although it is harder to notice rotting spots on its maroon-violet leaves.

    Why is cauliflower white?

    High-quality cauliflower is always heavy, dense and elastic, and its outer leaves are fresh, thick and green, which indicates its juiciness. If the inflorescences at the base easily bend in different directions, it means that the head is lying for a long time and already spoils. Inflorescences should break with a crunch, but check the cabbage in the store in this way, of course, should not be, otherwise soon there will be nothing left of it. Usually, with a cursory examination with feeling, you can make an accurate diagnosis. Dark spots on cabbage are signs of rotting or chemical processing. This cabbage is called color, because the food is not used leaves (as we used to), and the inflorescences, which can be white, yellow, beige, green and even purple. It all depends on the variety and growing conditions, but the cabbage color does not affect its quality.

    Broccoli - Italian Asparagus

    Broccoli cabbage, derived by the ancient Etruscans, is a large and beautiful edible flower that can be used not only in cooked, but also in its raw form. Choose inflorescences with thin stems, as over-ripe cabbages are too dense and thick. Broccoli florets should be compact and beautiful, with a pleasant smell, no spots, black dots and damage. Yellowed cabbages with blooming flowers are also not suitable for food - as a rule, such cabbage is harsh and fibrous. The “correct” cabbage color is dark green (there are more vitamins in such cabbage), sometimes with burgundy and purple hues, and the ideal size is slightly smaller than the female palm.

    Beijing cabbage and salad: two in one

    Chinese cabbage is a cross between a lettuce and cabbage. It is better to choose dense (but not too tight) white cabbages of medium size, since such cabbage is very juicy and tasty, unlike fibrous and harsh green cabbages. Too loose cabbage is considered unripe, and its taste is not very pleasant and watery. Leaves must be strong, resilient, free from rot, slime, stains and damage.

    Kohlrabi: Cabbage, similar to turnips

    Delicious and healthy kohlrabi cabbage, resembling a turnip, tastes sweet and very juicy. It is better to buy green and white small fruits weighing up to 150 g or purple kohlrabi slightly larger. Never take too large cabbage, because its pulp is too hard and rough. On the surface of the cabbage should not be stains and cracks, and the leaves should be fresh and green. Sluggish and withered leaves suggest that the cabbage has overslept.

    Brussels sprouts: small cabbages on a branch

    Brussels sprouts were grown in Belgium from the 16th century - the residents of Brussels liked the sweet-nutty taste of the Cochs, which, with their light hand, became known as Brussels sprouts. Choose small, dense cabbages, delicate and sweet in taste, since larger fruits may have a slight bitterness. Brussels sprouts are bright green, with a strong green stem and fresh, tight-fitting leaves without spots, yellowness and decay. There should be no moisture on the heads, because in this case they may be rotten inside. Always try to buy cabbage on a branch - this is how it is kept longer.

    Savoy cabbage: French delicacy

    Savoy cabbage grown in the county of Savoie in France is very soft, tender, nutritious and tasty, easy to prepare, and savoy cabbage dishes melt in your mouth. For salads and appetizers, small loose heads of cabbage weighing 0.5 kg are chosen, and large heads of cabbage are suitable for cooking cabbage rolls and other hot dishes. Pay attention to the outer leaves - if they are dry, it means that the cabbage has been torn off for a long time and has lost its succulence. The head of high-quality savoy cabbage is usually heavy, and the stalk is ideally white, without brown streaks, dark spots and spots.

    How to choose sea kale

    Interestingly, seaweed is not really a cabbage, but kelp kelp growing in the seas in huge colonies. Laminaria is sold in canned, frozen and dried form. Dried seaweed, made in the form of shredded threads or thalli, is usually smooth, smooth, clean, does not crumble and smell good. Some strips are deformed and they may crack, but this does not affect the quality and taste of algae. The surface of the cabbage is covered with a bloom of sea salt, and the color may be different - from light olive to dark green and brown. When buying canned and frozen seaweed you need to read the labels and look at the expiration date.

    Cabbage is considered one of the most delicious and healthy vegetables, and before the appearance of potato in Russia, it was the second bread. There are hundreds of recipes for delicious cabbage dishes that can surprise your family. And if you consider that there are a great many varieties of cabbage, then the home diet can be made very rich, varied and nutritious. As our grandfathers said, “not a single mouth lives without cabbage”!

    Watch the video: Choose right season and grow delicious Chinese cabbage (October 2019).

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