SHREDDED GREEN CABBAGE
Shredded green cabbage (iceberg) is from a white color to a light green color, with slight moisture condensation, soft and crunchy consistency and a very characteristic flavor and smell.
FRESH AND FROZEN
How do you cook cabbage?
- Step 1.) Cut Cabbage into quarters, removing the hard stem. …
- Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
- Step 3.) Add in chicken broth and toss.
- Step 4.) Bring to a boil over medium-high heat. …
- Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender.
How do you pan fry cabbage?
Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
How do you steam cabbage?
- Wash cabbage.
- Cut up/slice cabbage leaves in pieces.
- Sauté onion, garlic, pepper, tyme in margarine.
- Add cut up cabbage water and stir.
- Cover saucepan and cook cabbage are tender.
- Add whole scotch bonnet pepper.
- Sprinkle with pepper and salt.
- Simmer then serve with avocado pear.
Can you freeze chopped cabbage?
For most cooked dishes, cabbage wedges are handy. Keep the core inside wedges; it helps hold leaves together during blanching. Freezing cabbage without blanching is possible; you‘ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds.
- Optimum conservation temperature: from 1°C to 4.4 °C,
- Humidity: 95 to 100%
- Produces ethylene: NO
- Sensitive to ethylene exposure: YES.