Cabbage
Recipes Preserving Nutritional Information
Recipes Preserving Nutritional Information
Carter's cabbage is harvested and in our Market right about mid-August and is often available until we close at the end of October.
Cabbage is king of the cruciferous vegetable family. Sadly, many think of cabbage as an odoriferous and unpleasant vegetable. Cooked cabbage has been wrongfully accused of smelling-up kitchens and hallways everywhere. But don't blame the cabbage, blame the cook. The notorious odor problem is a result of over cooking. Cabbage contains isothiocynates that break down into smelly sulfur compounds during cooking. The reaction is even stronger in aluminum pans. The longer the cabbage is cooked the more smelly the compounds become. The solution; a brief cooking time. Cook just until tender and use stainless steel pots and pans. To prevent strong odors when cooking cabbage, add a whole walnut to the cooking liquid.
There is another adverse effect associated with cabbage - gas. Bacteria that live naturally in the intestinal tract degrade the dietary fiber (indigestible carbohydrates) in cabbage, producing gas that some find distressing. In spite of this unpopular side effect, cabbage offers huge benefits that cannot be ignored.
One medium head (2-1/2 pounds) of green cabbage yields 9 cups shredded raw and 7 cups cooked. The top portion of the cabbage head is more tender and shreds easier than the bottom. If it is practical, cut the head horizontal and use the top, raw in salads and slaw and use the bottom half in cooked recipes.
According to the USDA, U.S. cabbage production in 2005 was 2.4 Billion pounds.California led the U.S. in cabbage production in 2005 with 466 million pounds, New York was second with 456 million pounds.Americans consume about 387 million pounds of sauerkraut annually.
Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.
The world record for eating cabbage is held by Charles Hardy. He ate 6 pounds 9 ounces in 9 minutes.
There is another adverse effect associated with cabbage - gas. Bacteria that live naturally in the intestinal tract degrade the dietary fiber (indigestible carbohydrates) in cabbage, producing gas that some find distressing. In spite of this unpopular side effect, cabbage offers huge benefits that cannot be ignored.
One medium head (2-1/2 pounds) of green cabbage yields 9 cups shredded raw and 7 cups cooked. The top portion of the cabbage head is more tender and shreds easier than the bottom. If it is practical, cut the head horizontal and use the top, raw in salads and slaw and use the bottom half in cooked recipes.
According to the USDA, U.S. cabbage production in 2005 was 2.4 Billion pounds.California led the U.S. in cabbage production in 2005 with 466 million pounds, New York was second with 456 million pounds.Americans consume about 387 million pounds of sauerkraut annually.
Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.
The world record for eating cabbage is held by Charles Hardy. He ate 6 pounds 9 ounces in 9 minutes.
