This tip has been viewed 124 times
LEAFY GREEN CABBAGE
abbage should have fresh and crispy leaves without brown marks, damage or worm holes. The head should be compact and firm. The colour of the leaves indicates the flavour and aroma – greener the cabbage the tastier it will be. Plus, the ones with green leaves emit less of a bad odour while cooking compared to the white ones. Although pre-cut and shredded cabbage is commonly available in supermarkets these days, it is better to avoid buying cut ones because cabbage starts losing vitamin C once it is cut, even if it is tightly wrapped in a plastic sheet.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.