Cabbage is a versatile vegetable that is served both raw and stewed, fried or baked. More than a thousand of all kinds of dishes can be prepared from it: from cabbage rolls to pies. Most often, there is a white cabbage variety on sale, but sometimes you can also find red cabbage, Brussels sprouts, Beijing cabbage, kohlrabi and broccoli. How to choose fresh tasty cabbage among all this variety?
Instructions
Step 1
When choosing white cabbage, make sure it is fresh. This can be determined by the base. If you notice that some of the leaves were cut, it means that they tried to refresh the head of cabbage, hiding from the buyer a stale, weak look. The color of the cabbage should be rich and greenish. The leaves are tough and firm, without brown spots or soft spots. Dense bouncy cabbage is a good choice for your table.
Step 2
Red cabbage is chosen according to the same principles as white cabbage, with the only difference that its leaves must be rich burgundy or purple. Keep a close eye on the freshness of this cabbage, as the purple leaves show signs of rotting and brown spots less visible. And we most often use red cabbage in salads, that is, raw.
Step 3
Cauliflower should be firm and firm. If the cabbage is slightly wilted, the inflorescences will not be close to each other. The inflorescences themselves are white and dense. Dark spots are a sign of decay or pesticide treatment. When cauliflower breaks open, it should crackle. The viscousness of the inflorescence bases is a sign of a stale product.
Step 4
Broccoli should be chosen for the same reasons as cauliflower. The only difference is in color. Broccoli inflorescences are usually dark green, sometimes with a burgundy tint.
Step 5
Kohlrabi is tasty if it is small, round, greenish fruits no more than 150 grams and about 10 cm in diameter. Purple kohlrabi is slightly larger than green. Fruits that are too large are usually overgrown and have fibrous flesh. Kohlrabi leaves should be fresh, not withered. Stem fruit without cuts or spots.
Step 6
Also choose Brussels sprouts for their appearance. Round, flat, with a yellowish base, about the size of a table tennis ball. There should be no visible damage on it. Each head of cabbage is deep green and very dense. In no case should there be moisture on it, otherwise it may turn out to be rotten from the inside.
Step 7
Peking cabbage should be white and firm. This is because she does not like light and is grown in the shade. Light cabbage is always juicier and richer, while green cabbage is tough and coarse. Take a close look at the head of Chinese cabbage from all angles. If the leaves are soaked and slimy, it means that the cabbage was stored for a long time, and it began to deteriorate.
