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What can I do with a large head of cabbage?
There are many ways to turn an extra half a head of cabbage into your next meal — toss it into a frittata; add it into the soup pot; saute it with sausage for a one-pan dinner; braise it with bacon; or slow cook it into a gratin.
Does savoy cabbage need to be cooked?
However, in order to keep as many vitamins as possible intact, try not to cook savoy cabbage longer than truly needed—the leaves are so tender they only need a few minutes to cook through.
What part of savoy cabbage do you eat?
RAW: Have a go at using your savoy raw, the inner leaves can be used as you would salad leaves. Shred and combine with other crunchy veg and a punchy, creamy dressing to make a coleslaw. Or rip up and toss with blue cheese, walnuts, parsley, red wine vinegar and olive oil to make a delicious salad.
Can you use the entire head of cabbage?
You can eat the whole cabbage head, but the most common is the inner and outer leaves as they have the best taste and texture. Often the ribs/stalks of the leaves are cut out to leave the tender part of the leaf.
What part of cabbage do you not eat?
Any spherical cabbage (green, red, or Savoy) contains a tough, white stem unpleasant to eat. To remove it from each quarter of the cabbage, hold the piece vertically, with the V-shaped core at the base. Slice off the core in one diagonal cut. You don’t need to cut deeply into the cabbage to remove this.
Should you wash cabbage?
Cabbage. The outer layer isn’t going to be eaten so why wash it? There’s good reason: Worms or other insects could be inside the cabbage, so to be safe, remove the thick outer leaves, cut the cabbage into wedges, and rinse them in a colander under running water.
Can I freeze cabbage?
Can you freeze cabbage? You sure can. This leafy vegetable is versatile in the kitchen and adapts well to the freezing process. Families who grow cabbage count on it for year-round nutrition that’s easily incorporated into meal-time menus.
How do you pronounce Golabki?
There is no such thing as “galumpki.” The Polish word is “golabki” (there should be a line through the “l”–which gives it a “w” sound, & an accent–which looks like a backwards comma– on the “a”). It’s pronounced “gaw WOAMB kee.”