100 Cabbage Vegetable Seeds ~ Brassica oleracea Seeds

Brassica oleracea Seeds

Cabbage Seeds

The cabbage is a popular cultivar of the species Brassica oleracea. Cabbage is often added to soups or stews. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure is a thick soup of cabbage or other vegetables with bacon. Cabbage may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is also used in many popular dishes in India.

Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized because of its strong cooking odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an excellent source of vitamins and dietary fiber. It is often prepared and served with boiled meat and other vegetables as part of a boiled dinner. Harold McGee has studied the development of unpleasant smells when cooking brassicas and reports that they develop with prolonged cooking. According to Corriher's Compendium smell doubles when prolonging cooking from 5 to 7 minutes; for best results cabbage should be sliced thinly and cooked for 4 minutes.

Cabbage rolls, a type of dolma, are an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by placing the whole head of cabbage in the freezer, and then stuffed with a mixture of chopped meat and/or rice. Stuffed cabbage is called holishkes in Yiddish. A vegetable stuffed with shredded cabbage and then pickled is called mango. Bubble and squeak consists of potatoes and cabbage or, especially formerly, potatoes, cabbage and meat fried together. Cabbage is the basis for the German sauerkraut. To pickle cabbage, it is cut fine, placed in a jar, covered with a brine made of its own juice with salt, and left in a warm place for several weeks to ferment. Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid, which has anti-inflammatory properties.

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