1. Cabbage is most likely
native to Europe.
2. China is the world’s
largest producer of cabbages followed by India.
3. The characteristic flavor
of cabbage is caused by glucosinolates,
a class of sulfur-containing glucosides.
When cabbage is overcooked, hydrogen sulfide
gas is produced!
4. In cuisine, cabbages can
be boiled, steamed, stewed, sautéed, braised, pickled, fermented for use in
Sauerkraut, or even eaten raw!
5. The ancient Romans described the medicinal properties of cabbage, recommending it
to counter drunkenness and cure hangovers!
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